• 1 tablespoon oil
• 200g smoked streaky bacon, chopped
• 1 large onion, peeled and chopped
• 300g fresh broccoli florets
• 300g dried or fresh penne
• 75ml milk
• 200g garlic and herb soft white cheese
• 50g fresh Parmesan, grated
• Salt and freshly ground pepper
• A little olive oil
• 1 tablespoon fresh chives, snipped

Have ready a warmed large pasta bowl.

1. Heat the oil in a frying pan and add the bacon and onion. Fry until the onion is soft and the bacon has begun to crisp.
2. Meanwhile cook the broccoli florets in salted boiling water until tender. Drain and keep warm.
3. Using a pasta insert and a large pan of boiling water cook the penne for about 10 minutes for dried pasta or 3-4 minutes for fresh. Drain and drizzle in a little olive oil. Keep warm.
4. Put the milk in a small saucepan together with the cream cheese and heat gently, stirring to soften the cheese and mix together. Add half the Parmesan and heat a little further but do not boil. Season to taste.
5. Arrange the broccoli in the pasta dish and mix with the penne and bacon mixture. Top with the hot cheesy sauce and serve sprinkled with the remaining Parmesan. Serve immediately.

Serves 3-4