Creamy Red Pesto, Crispy Bacon & British Broccoli Tortiglioni

Boil a kettle

Add your pasta to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook the pasta for an initial 7-9 min (10-12 min for wholewheat)

Meanwhile, 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

Once the pasta has had 8-10 min, add the halved purple sprouting broccoli and cook for a further 2-4 min or until the broccoli is tender and the pasta is cooked with a slight bite

Meanwhile, grate your cheddar cheese

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

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 pasta 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 & broccoli pasta

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