Creamy Red Pesto, Crispy Bacon & British Broccoli Fresh Orecchiette

Boil a kettle

Chop your purple sprouting broccoli in half

Heat a large, wide based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add your bacon lardons and cook for 5-6 min or until golden and crisp

Once done, transfer the bacon to kitchen paper and set aside, reserve the pan – this is your crispy bacon

Add your fresh orecchiette and halved purple sprouting broccoli, with a pinch of salt and cook for 4-6 min or until the broccoli is tender and the pasta is cooked with a slight bite

Once done, drain the orecchiette and broccoli, reserving a cup of the starchy pasta water

Meanwhile, grate your cheddar cheese

Return the reserved bacon pan to a medium heat

Once hot, add your tomato paste, sun-dried tomato pesto and soft cheese

Season to taste, adding a pinch of salt and pepper if needed and cook for 1 min or until fully combined – this is your creamy red pesto sauce

Add the drained orecchiette and purple sprouting broccoli to the creamy red pesto sauce with a splash of the starchy pasta water

Give everything a good mix up and cook for 1-2 min or until the sauce begins to stick to the pasta – this is your creamy red pesto & purple sprouting broccoli fresh orecchiette

Tip: Add a splash more starchy pasta water if your sauce is looking a little dry!