a) Boil a full kettle. Pour the boiled water into a large saucepan with 1/2 tsp salt on high heat.

b) Add the rigatoni and bring back to the boil. Cook until tender, 12 mins. 

c) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

a) While the pasta cooks, peel and grate the garlic (or use a garlic press). Trim the green beans and cut into thirds.

b) Heat a drizzle of oil in a large frying pan on medium-high heat.

c) Once hot, add the bacon lardons and green beans. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly.

a) Once the bacon is cooked, drain any extra fat from the pan and pop back on the heat.

b) Add the garlic to the bacon and fry for 30 secs.

a) Stir the veg stock, creme fraiche and water for the sauce (see pantry for amount) into the pan. Cook until piping hot, 2-3 mins.

b) Add the cooked pasta to the sauce and stir to combine, then remove from the heat.

a) Stir the pesto and two thirds of the hard Italian style cheese into your creamy pasta.

b) Toss to coat.

a) Share your creamy bacon pesto pasta between your bowls.

b) Sprinkle over the remaining cheese to finish.

Enjoy!