Ingredients

350gr penne

250gr broken into small florets

200gr pancetta, cubed

200gr cream cheese

250 gr sun dried tomatoes

100gr fresh course breadcrumbs

Method

Cook the pasta in a large pan of boiling for 8 minutes adding the broccoli for the final 4 minutes.

While the pasta is cooking put the frying pan over a medium heat and cook the pancetta cubes until golden crisp, then remove from the heat and set aside preheat the oven to 200 degrees celcius / gas 6.

Drain the pasta and broccoli reserving 2 tablespoons of the cooking water, return the pasta and broccoli on the pan, add the cream cheese the reserving cooking water and the vegetable stock then stir to combine. Add the bacon and sun dried tomatoes, then season to taste and stir to combine; transfer the mixture to a large ovenproof dish , scatter over the breadcrumbs and bake for 15 minutes until the top is golden and crisp .

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