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Ingredients
Method
- 350g penne, cooked al dente
- 1 tbsp olive oil
- 1 chopped onion
- 8 rashers of smoked back bacon, chopped
- 200ml veg stock
- 300g peas
- 150g gorgonzola, cubed
- 250g baby spinach leaves
- Cook the onion in the oil for about 3 mins to soften. Toss in the bacon, cook for 5 mins, then pour in the hot stock and bring to a simmer. Allow to reduce slightly.
- Stir in the peas and gorgonzola, and allow to melt. Stir through the spinach, leave to wilt, then add the pasta to the pan, mix with the sauce, and serve.
15 mins
4 serving
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