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Bacon & courgette pasta with chickpeas

Bacon & courgette pasta with chickpeas

The secret to this filling, simple one pot is concentrating the flavours fully within the broth; get good colour on the bacon, and choose ripe, full flavoured tomatoes. The stock can be made with cubes, a stock pot or fresh, if you have it.

5 out of 5 stars(1) Rate this recipe
HealthySource of fibre2 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook35 mins
  • Total time45 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 200g pack Essential British Unsmoked Bacon Lardons
  • 1 onion, thinly sliced
  • 500g Essential Courgettes, cut into bitesized chunks
  • 2 clove/s garlic, crushed
  • 400g pack cherry vine tomatoes
  • 200g Essential Macaroni
  • 1 L chicken stock (made using 2 cubes)
  • 2 x 400g cans Essential Chickpeas In Water, drained and rinsed
  • 20g Essential Parmigiano Reggiano DOP, finely grated
  • ¼ x 25g pack basil, leaves picked
  • 1 tbsp extra virgin olive oil, to serve


  1. Place a large saucepan over a medium heat and add the lardons. Fry for 6-7 minutes, stirring often, until the lardons are golden and crisp. Remove to a bowl with a slotted spoon, leaving the fat in the pan, and set aside.

  2. Return the pan to the heat, add the onions and courgettes and fry for 4-5 minutes, until softening. Stir often and scrape the base of the pan to release any sticky bacon fat. Add the garlic and fry for 2 minutes more until fragrant, then add the tomatoes, pasta, stock and chickpeas and bring to a simmer

  3. Once bubbling, partially cover the pan, reduce the heat slightly and gently simmer for 15 minutes more, until the pasta is tender and you have a soupy-stew consistency.

  4. Check the seasoning, then divide between bowls and top with the reserved lardons, the cheese, basil and a drizzle of olive oil. Serve immediately.

Cook’s tip

If you have a spare parmesan rind in the fridge or freezer, add it during the simmer stage – it will give a delicious depth of flavour. Remove before serving.


Typical values per serving when made using specific products in recipe


2,318kJ/ 552kcals



Saturated Fat












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Overall rating (5/5)

5 out of 5 stars1 rating