with cheese and cherry tomatoes
Pesto and pasta is a classic combination that's hard to improve upon. That said, the deliciously savoury bacon is a great addition to this quick and easy dish.
Allergens
Utensils
Tags
Garlic
1 unit(s)
Green Pesto
30 grams
Grated Italian Style Hard Cheese
1 unit(s)
Cherry Tomatoes
125 grams
Dried Rigatoni
180 grams
Irish Bacon
130 grams
Creme Fraiche
110 grams
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
- Boil a large pot of salted water for the rigatoni.
- When boiling, add the rigatoni to the water and bring back to the boil.
- Cook until softened, 10-12 mins.
- Once cooked, drain in a colander and pop back in the pot, off the heat.
- Drizzle with oil and stir through to prevent sticking.
TIP: If you’re in a hurry you can boil the water in your kettle.
- Meanwhile, peel and grate the garlic (or use a garlic press).
- Halve the tomatoes.
- Slice the bacon into 2cm cubes. IMPORTANT: Wash hands and equipment after handling raw meat.
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, fry the bacon until crispy, 3-4 mins. IMPORTANT: Cook bacon thoroughly.
- Add the tomatoes and garlic. Cook until softened, 4-5 mins.
- Stir the pesto and creme fraiche into the pan.
- Add the pasta and stir to coat in the sauce. Remove the pan from heat and season to taste with salt and pepper.
- Divide the pesto bacon pasta between your plates.
- Garnish with a sprinkling of cheese.
3136
kJ
Energy (kJ)
750
kcal
Energy (kcal)
39.4
g
Fat
16.5
g
of which saturates
71.1
g
Carbohydrate
5.3
g
of which sugars
3
g
Dietary Fiber
27.6
g
Protein
0
mg
Cholesterol
2.53
g
Salt
