Summer vegetable pasta
A quick, easy and delicious meal to make during the week.
- Cook large shell pasta in boiling salted water for 8 to 10 minutes until just tender.
- Grill rashers bacon until crisp, then remove from the heat and roughly chop.
- Cook double podded broad beans in a saucepan of simmering salted water for 5 minutes, drain and add with roughly chopped spinach leaves to the hot pan, stirring to mix with beans.
- Drain pasta and drizzle with olive oil, then toss with beans, spinach and bacon. Top with freshly grated parmesan, parsley, 2 tsb lemon rind and season with salt and freshly ground black pepper.