Ingredients
- 500g/18oz penne
- 225/8oz smoked bacon
- 110g/4oz mangetout, cut into narrow strips
- 50g/2oz baby spinach leaves, shredded
- 200g/7oz can of pineapple
- 50g/2oz flaked almonds, toasted, plus a few extra to garnish
- 110g/4oz Cashel Blue or other blue cheese, crumbled
- 110g/4oz Greek-style yoghurt
- 110g/4oz mayonnaise
- chopped fresh chives, to garnish
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Method
Cook the pasta in boiling salted water until tender, then drain. Cut the bacon into bite-sized pieces and fry in a dry frying pan until very crisp, then drain on kitchen paper and set aside.
Place the pasta, bacon, managetout, spinach, pineapple pieces (reserving the juice) and almonds in a bowl. Blend together the blue cheese, yoghurt, mayonnaise and the juice from the canned pineapple to make a dressing.
Toss the pasta with the dressing and season, but be cautious with the salt, the bacon may be salty enough. Garnish with some chopped chives and a few toasted flaked almonds.
