Meals and Courses

  • 375 g (12 oz) gluten-free pasta
  • 1 tablespoon olive oil
  • 200 g (7 oz) streaky bacon, sliced
  • 1 onion, sliced
  • 2 tablespoons pine nuts
  • 175 g (6 oz) baby leaf spinach
  • 300 g (10 oz) cherry tomatoes, halved
  • 6 tablespoons single cream
  • 2 tablespoons grated Parmesan cheese
  • 4 spring onions, sliced
  • salt and black pepper

Cook the pasta in a saucepan of salted boiling water according to the pack instructions. Drain well.

Heat the oil in a frying pan, add the bacon and onion and fry for 3–4 minutes until the bacon is crisp and the onion softened.

Add the pine nuts and cook for 1 minute. Stir in the spinach and tomatoes and cook until the spinach is just wilted.

Stir the spinach mixture into the pasta. Mix in the cream, Parmesan and spring onions, season well and serve immediately.

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