• Boil the kettle. 
• Half fill a large saucepan with boiling water and a pinch of salt.
• Add spaghetti to the boiling water and cook, over high heat, until ‘al dente', 
9 minutes.
• Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people).
• Drain spaghetti, then return to saucepan with a drizzle of olive oil.  

TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre. 

• Meanwhile, trim and thinly slice green beans.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Add diced bacon and green beans and cook, breaking up with a spoon, until 
golden, 6-7 minutes. 

Little cooks: Help get the ingredients ready for the sauce!  

• Reduce heat to medium, then add cream, the salt and reserved pasta 
water and cook, stirring, until slightly thickened, 1-2 minutes.
• Remove pan from heat, then add cooked spaghetti and plant-based basil 
pesto and toss to coat. Season to taste with salt and pepper.

TIP: Add a splash more water to your sauce if it's looking dry!
TIP: Toss the pasta and sauce in the saucepan if your frying pan isn't big enough.   

• Divide bacon and green bean ‘pesto’ pasta between bowls.
• Sprinkle over grated Parmesan cheese to serve. Enjoy!

Little cooks: Add the finishing touch by sprinkling over the Parmesan cheese!  
ELEVATE ME: If you've added extra ingredients to this recipe, slice lemon  
into wedges. Sprinkle over chilli flakes. Tear over parsley and serve with  
lemon wedges.