Spinach, Bacon And Pine Nut Pasta - cooking recipe

Ingredients

1 lemon
3 tablespoons olive oil, plus extra for drizzling
300 g dry pasta, such as parpadelle
4 slices streaky bacon, cut into strips
50 g pine nuts
1 (225 g) bag Baby Spinach (remove thick stalks)

Preparation

Whilst cooking the pasta, grate the lemon zest and mix with the lemon juice and olive oil and season.
Fry the bacon (no oil should be necessary) until golden brown, about 2 minutes.
Add the pine nuts to the pan with bacon and stir until lightly toasted.
Now drain the pasta and fold in the spinach allowing it to wilt in the heat.
Then stir in the lemon dressing, bacon and nuts and seasoning to taste (drizzle with oil and sprinkle with pepper).