Kale & smoky bacon pasta

Contains pork – recipe is for non-Muslims only
Throw together bacon lardons, leafy greens and crunchy pine nuts for this easy, quick pasta recipe – use wholewheat pasta for extra fibre

  • Prep:5 mins
    Cook:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 574
  • fat 29g
  • saturates 8g
  • carbs 53g
  • sugars 3g
  • fibre 8g
  • protein 22g
  • salt 1.4g


  • 300g pasta (we used wholewheat fusilli)
  • 1 tbsp olive oil
  • 180g pack smoked bacon lardons
  • 2 large garlic cloves, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 4 tbsp pine nuts
  • 200g chopped curly kale
  • 3 tbsp cream cheese
  • ½ lemon, juiced


  1. Boil a large pan of water and cook the pasta following pack instructions.

  2. Heat the oil in a non-stick frying pan over a medium-high heat and cook the lardons for a few mins until golden and a little crisp. Stir in the garlic, red chilli and pine nuts, then cook for 1 min more until the garlic and chilli are softened and the pine nuts just toasted.

  3. Turn up the heat and add the kale to the pan with a splash of water, cover and cook for 3-4 mins until wilted. Drain the cooked pasta and add to the pan with the cream cheese and lemon juice. Toss together, taste, and season with black pepper.

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