first course

– 1 bunch of fresh spinach

– 50g of diced bacon

– 100g of gorgonzola cheese

– salt to taste

– black pepper to taste

– 320g Wholegrain Farro Penne

– coarse salt

– EVO Oil 2 tablespoons

– 1 clove of garlic

Wholegrain farro penne with spinach, gorgonzola and bacon


Bring a medium pot of water to the boil, adding some coarse salt.

In the meantime, heat 2 tablespoons of extra virgin olive oil in a medium pan.

Add the freshly crushed clove of garlic and the bacon, slightly brown and then add the spinach, lowering the heat to allow them to cook gently.

Cook the wholegrain Farro Penne for the time indicated on the package. Meanwhile, add the gorgonzola to dissolve in the pan with the help of a couple of spoons of pasta water, adjusting the salt and a little black pepper.

Drain the pasta and pour directly into the pan, mixing well all the ingredients.

Divide into four bowls and serve hot. Enjoy your meal!

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