Speedy Creamy Bacon, Parmesan & Green Bean Penne

Add the penne (4/5 packet) to the saucepan of boiling water and cook for 10 minutes, or until ‘al dente’. TIP: Stir the pasta regularly to ensure it doesn’t stick. Note: Be sure to add the correct amount of pasta so your dish is perfectly balanced, just the way we planned it! Drain and return to the saucepan. Drizzle with olive oil to prevent it from sticking.

While the pasta is cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Once hot, add the bacon, onion, garlic and green beans and cook for 5 minutes, stirring, or until the onion is soft. Crumble in the chicken stock cube, add the diced tomatoes and oregano and bring the mixture to a simmer. TIP: Mash the bigger tomato chunks with a wooden spoon to break them up. Cook for a further 8-10 minutes, or until thickened.

Add the cooking cream and 1/2 of the baby spinach leaves to the pan with the bacon and stir until the spinach has slightly wilted. Add the pasta, salt (use suggested amount) and black pepper (use suggested amount) and stir until combined. TIP: Taste the pasta and add a pinch more salt and pepper if you think it needs it.

In a medium bowl, combine the cucumber, Roma tomato and the remaining baby spinach leaves. Add the white wine vinegar and 1 tbs of olive oil and toss to coat