a) Boil a full kettle for the pasta.

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

c) Once hot, add the bacon, sausage meat and mushrooms. Fry until browned, 5-6 mins. Use a spoon to break the sausage meat up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

a) Pour the boiled water from your kettle into a large saucepan with ½ tsp salt on high heat.

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

a) When the sausage meat is browned, add the chopped tomatoes to the pan. Stir to combine.

b) Simmer until the sausage meat is cooked through, 5-6 mins. IMPORTANT: The sausage meat is cooked when no longer pink in the middle.

a) Once the linguine is cooked, drain in a colander and pop back in the pan.

b) Drizzle with oil and stir through to stop it sticking together.

a) Once the sauce has thickened, add the spinach a handful at a time until wilted and piping hot, 1-2 mins. Add a splash of water if it's a little too thick.

b) Stir in the pesto. Add the cooked pasta to the sauce along with three quarters of the cheese and stir to combine.

c) Add a splash of water if it's a little too thick. Taste and add salt and pepper if needed.

a) Share the sausage and bacon linguine between your bowls.

b) Sprinkle over the remaining cheese to finish.