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Ingredients
- 400 g (14 oz) farfalle
- 2 tablespoons extra virgin olive oil
- 250 g (9 oz) bacon slices, chopped
- 1 red onion, finely chopped
- 250 g (9 oz) baby English spinach leaves
- 1-2 tablespoons sweet chilli sauce
- 30 g (1 oz/1/4 cup) crumbled feta cheese
Method
1. Cook the pasta in a large saucepan of rapidly boiling salted water until al dente. Drain well and return to the pan to keep warm.
2. Meanwhile, heat the oil in a frying pan, add the bacon and cook over medium heat for 3 minutes, or until golden. Add the onion and cook for a further 4 minutes, or until softened. Toss the spinach leaves through the onion and bacon mixture for 30 seconds, or until the leaves are just wilted.
3. Add the bacon and spinach mixture to the drained pasta, then stir in the sweet chilli sauce. Season to taste with salt and freshly ground black pepper and toss well. Spoon into warm pasta bowls and scatter with the crumbled feta. Serve immediately.
