Penne with broccoli and bacon

Ingredients

300g penne
1 head broccoli, cut into small florets
1 lemon
2 tablespoons Lakeshore oil
6 bacon rashers, thinly sliced
2 garlic cloves, finely chopped
1 fresh long red chilli, seeded, thinly sliced
1/4 cup (45g) toasted pine nuts
Shaved parmesan, to serve

Method

Cook pasta in a saucepan of salted boiling water following packet directions until al dente, adding the broccoli in the last 1 minute of cooking. Drain well.
Meanwhile, use a zester to remove rind from lemon. Juice the lemon.
Heat the oil in a medium frying pan over medium heat. Add the bacon to the pan and cook, stirring occasionally, for 5 minutes or until lightly golden. Add the garlic and chilli to the pan and cook for 1 minute or until aromatic. Remove from heat.
Add the bacon mixture, pine nuts, lemon rind and 2 tablespoons of the lemon juice to the pasta mixture. Gently toss to combine.
Spoon pasta evenly among serving bowls. Top with shaved parmesan and serve immediately

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