Mary Berry’s bacon and pesto pasta has become a beloved go-to for busy weeknights, offering a quick, delicious, and textured meal in just 15 minutes. Featured in her Foolproof Cooking series, this recipe effortlessly combines simple ingredients to create a satisfying and flavourful dish.
Mary explains, “Full of delicious textures and flavours, this quick-to-make bacon and pesto pasta salad is ideal for a weekday lunch or supper.”
With just a handful of fresh ingredients, you can whip up this colourful dish that balances crispy bacon, juicy tomatoes, tender broccoli, and warming onion, all tied together by vibrant green pesto. Cheese enthusiasts will appreciate a generous showering of Parmesan, enhancing the richness of the meal.
READ MORE: Tom Lammonby Commits Future to Somerset with New Three-Year Contract
READ MORE: Should Schools Relax Uniform Rules During Hot Weather?
Here’s how to make this tasty pasta salad:
Start by preparing the broccoli—cut it into bite-sized florets and break down the thicker stems into smaller pieces, which add subtle sweetness and vital nutrients.
For extra crunch, lightly toast pine nuts in a dry pan until golden and fragrant.
Cook pasta and onion together in salted boiling water, following the pasta package instructions. Add the broccoli during the final three minutes to keep it crisp and colorful.
Drain the pasta and onions, then refresh the broccoli in cold water to halt cooking and preserve its vibrant green hue.
Next, pan-fry the diced bacon in a dry skillet over medium-high heat for around 10 minutes, stirring occasionally until crispy and golden. Reserve two tablespoons of the bacon for garnish, then mix the remainder into the pasta.
Finally, combine the pesto, tomatoes, and broccoli with the cooled pasta. Season generously with salt and pepper.
Serve the pasta salad in a large bowl, topped with toasted pine nuts, the reserved crispy bacon, and plenty of Parmesan shavings. This dish is ready to enjoy—quick, fresh, and bursting with flavour.