Springtime pasta
A hearty, rustic dish, ready for the table in 20 mins - try our ideas for using up the goat's cheese too.
Ingredients
400g penne, 200g bag shredded kale, 100g streaky bacon, chopped, 1 medium red onion, finely sliced, 100g soft mild goat's cheese, grated parmesan to serve (optional).
Instructions
Boil the pasta in salted water. Add the kale for the final 2 mins, then drain, reserving a little of the cooking liquid. Meanwhile, dry-fry the bacon in a nonstick pan until crisp. Remove from the pan and drain off most of the fat, leaving behind about 1 tsp. Gently fry the onion in the fat for 2-3 mins until soft. Tip the cooked pasta and kale into the pan, then stir through the bacon and goat’s cheese. Add a little of the pasta cooking water if the mixture seems a bit dry. Serve in bowls scattered with grated Parmesan, if you like.