Penne with Bacon, Gorgonzola and Spinach

Charmaine Lu -
  • 350g penne
  • 1 tbsp oil
  • 1 chopped onion
  • 8 rashers of smoky bacon, chopped
  • 200ml veg stock
  • 300g pea
  • 150g gorgonzola, cubed
  • 250g spinach leaves
  • Cook the pasta in boiling salted water until al dente. Meanwhile, fry the onion in a splash of oil for 3 mins to soften, then stir in the chopped bacon, cooking for 5 mins until starting to crisp. Pour in the stock, bring to the boil, and simmer for 5 mins to reduce by a third.
  • Stir in the peas and cheese, then quickly stir through the spinach to wilt. Drain the pasta, mix together with the sauce, season liberally with black pepper and serve immediately.
15 mins
4 serving