• Half-fill a large saucepan with water, add a generous pinch of salt, then 
bring to the boil over high heat.
• Cook orecchiette in boiling water until ‘al dente’, 11 minutes.
• Reserve pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain 
orecchiette, then return to saucepan. 

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

• Meanwhile, trim and halve 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. 

• Reduce heat to medium, then add cream (see ingredients), baby leaves, 
reserved pasta water and the salt and simmer, until slightly reduced, 1-2 minutes.
• Remove pan from heat, then add cooked orecchiette and plant-based basil 
pesto and stir to combine. 

• Divide rich bacon and pesto orecchiette between bowls to serve. Enjoy!

ELEVATE ME: If you’ve added extra ingredients to this recipe, slice lemon into wedges. Squeeze over lemon juice. Sprinkle over grated Parmesan cheese and tear over parsley. Serve with any remaining lemon wedges.