- 350g penne pasta
- 1 tbsp vegetable oil
- 1 onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 8 rashers smoked back bacon, chopped
- 200ml hot vegetable stock
- 300g frozen pea
A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…
- 150g pack gorgonzola, cubed
A blue-veined cheese originating from a small town near Milan in Italy and now made by more than…
- 250g spinach
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
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Cook the pasta following pack instructions. Meanwhile, heat the oil in a large frying pan, then add the onion and cook for 3 mins until starting to soften. Add the bacon, cook for a further 5 mins, then pour in the hot stock and bring to the boil. Simmer for a few mins until the liquid has reduced slightly.
Stir in the peas, followed by the Gorgonzola, until the cheese has melted and the peas are defrosted. Quickly stir through the spinach to wilt. Drain the pasta and mix with the sauce, then serve.