• Boil the kettle.
• Half-fill a medium saucepan with boiling water and a generous pinch of salt.
• Bring to the boil and cook fresh fettuccine, over high heat, until “al dente”,  
3 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for  
4 people). Drain.  

TIP: “Al dente” risoni is cooked through but still slightly firm in the centre.

• Meanwhile, heat a large frying pan over high heat with a drizzle of olive oil. 
When oil is hot, cook diced bacon, diced chicken and sliced leek, tossing 
occasionally, until browned and cooked through, 5-6 minutes. 

TIP: Chicken is cooked through when it's no longer pink inside. 

• Reduce heat to medium, add cream (see ingredients), garlic paste,  
grated Parmesan cheese, chicken-style stock powder and a splash of 
pasta water, and cook until slightly thickened, 2-3 minutes.
• Add cooked fettuccine, baby spinach leaves and plant-based basil pesto 
to pan and toss to coat, until wilted and combined. Season with pepper. 

• Divide creamy pesto chicken and bacon fettuccine between bowls.
• Garnish with a pinch of chilli flakes (if using) to serve. Enjoy!