• 4servings
  • 10minutes
  • 493calories

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsB2, B3, B9, B12, C, P
MineralsChromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 400g penne

  2. 200g bag shredded kale

  3. 100g streaky bacon , chopped

  4. 1 medium red onion , finely sliced

  5. 100g soft mild goat's cheese

  6. grated Parmesan , to serve

Instructions Jump to Ingredients ↑

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

  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.

  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.

  4. 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.


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