Bacon, Pine Nut & Spring Green Pasta

Bacon, Pine Nut & Spring Green Pasta

Cheapie old spring greens can taste a million dollars if they're cooked quickly with lots of gutsy flavours. The tiny amounts of butter and olive oil are for flavour but, if you want to leave them out, dock 40 calories from the total.

Serves 1

5 oz spring greens, tough leaves & stalks removed, washed and finely shredded
1 clove garlic, crushed
1/2 teaspoon olive oil
1/2 teaspoon butter
1 oz lean smoked bacon, finely chopped
1/2 oz pine nut kernels
juice of half a lemon
1 teaspoon parmesan cheese, grated
1 1/2 oz dried wholewheat pasta

Cook the pasta according to the packet instructions
In a lidded, non-stick, saute pan heat the butter and olive oil until sizzling. Add the bacon pieces and pine nuts and cook until they change colour.
Stir in the crushed garlic for a few seconds and season well with black pepper (but no salt because the bacon is already quite salty)
Add the damp, shredded greens and lemon juice, stir well to combine, put on the lid and allow to steam for 2 - 3 minutes.
Finally, stir the cooked pasta into the greens and serve immediately, sprinkled with a little Parmesan

Amount Per Serving
Calories 455
Vitamin A 181% • Vitamin C 84%
Calcium 20% • Iron 35%


Leaf spinach can be used instead of spring greens in this dish but use twice the amount and cook for half the time.