Skip to main content
Search Results

Penne with Tenderstem broccoli, bacon and crème fraiche

14th Mar 2012 - 08:42
Ingredients

Serves 4 200g Tenderstem® broccoli 1 tablespoon olive oil 10 rashers smoked streaky bacon, chopped 1 clove garlic, crushed 1-2 red chillis, deseeded and finely chopped (optional) 400g penne pasta 180ml crème fraiche handful fresh basil leaves, shredded freshly ground black pepper Parmesan shavings, to serve

Preparation method

Prepare the Tenderstem®. Cut the floret ends of the Tenderstem® spears and leave whole. Slice the remainder of the Tenderstem® spears thinly, on the diagonal. Heat the oil in a large heavy based pan (one which has a lid). Fry the bacon until golden brown, then add the garlic and chilli (if using) and cook for 30 seconds to soften. Add the prepared Tenderstem®, stir and put the lid on the pan. Cook for 5-6 minutes or until the Tenderstem® is tender. Meanwhile cook the penne in boiling salted water. When the pasta is cooked, drain well and add to the Tenderstem® pan. Add the crème fraiche, basil and pepper, and stir to combine. Serve immediately topped with Parmesan shavings. Recipe supplied by Tenderstem® Broccoli

Recipe courtesy of
Written by
PSC Team