Name: Springtime pasta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Italian
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)

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Springtime pasta

Springtime pasta

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 10 mins

A star rating of 4.7 out of 5.34 ratingsRate

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A hearty, rustic dish, ready for the table in 20 mins - try our ideas for using up the goat's cheese too

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Cheesy garlic bread

A star rating of 4.8 out of 5.114 ratings

Ingredients

Nutrition

Units:

MetricUS

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)

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Nutrition: per serving

kcal493
fat13g
saturates5g
carbs79g
sugars5g
fibre5g
protein21g
salt1.18g

low

Method

step 1

Boil the pasta in salted water. Add the kale for the final 2 mins, then drain, reserving a little of the cooking liquid.
step 2

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.
step 3

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.

RECIPE TIPS

POSH CHEESE ON TOAST

Mix 50g goat’s cheese with a handful chopped basil and 1 beaten egg. Slice 1 large tomato and arrange over 2 slices lightly toasted bread. Spread the goat’s cheese mixture on top of the tomato, then grill for 3-5 mins until golden.

GOAT’S CHEESE & BEETROOT SALAD

Toss 200g bag watercress, spinach & rocket salad with 3 tbsp of your favourite dressing. Scatter over 250g pack cooked baby beetroots, sliced, goat’s cheese and a few toasted walnuts.

GOAT’S CHEESE & PEPPER DIP

Finely chop 1 small onion, then gently fry in a pan with a little olive oil. Leave to cool, then blend in a food processor with 50g goat’s cheese, 3 tbsp natural yogurt and 2 roasted red peppers from a jar.

Recipe from Good Food magazine, May 2009

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A star rating of 4.7 out of 5.34 ratings

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