This would have to be one of the easiest meals to prepare. It literally takes minutes to make the pesto. I had no trouble getting this one into Tomi. He loved it, especially the bacon.
If you find you have to much pesto, pour it into a sterilised jar and top with olive. Will keep for 2-3 weeks in the fridge. Don't feel limited to using the leftovers on pasta - pesto is fabulous in salads, on pizzas or as a marinades and used as a dip etc.
8 rashes middle bacon
500 g pasta, spaghetti
5 dessertspoons butter, good quality is best (i.e. French)
Ground black pepperPesto
2 bunches fresh basil, plus a few extra leaves
1 bunch fresh Italian parsley
3 large garlic cloves
70 g pine nuts
Handful parmesan, finely grated, plus a little extra
120 ml extra virgin olive oil
Preheat oven to 200 degrees. Arrange bacon on a tray and cook until crisp and browned, roughly 30 minutes. Once cooked roughly chop.
In a mortar and pestle, pound basil, parsley, garlic, nuts and a pinch of salt. Add parmesan. When the mix has thickened, slow and steadily pour in the olive oil until all the ingredients have blended together.
Cook pasta according to packet instructions in salted water. Once cooked, drain and return to pot. Pour in pesto and bacon, stir to combine. Pour into a heated serving dish and dot butter over. Grate over a little more parmesan or pecorino, sprinkle a few bits of basil and a good crack of black pepper. Serve. Enjoy!
We buy our bacon from Moore Wilsons
. I absolutely love Holly Bacon
. The pork is dry cured for 2-3 weeks, then cold smoked using native untreated New Zealand timber making the bacon divinely salty and extremely moreish!