Bacon and mushroom pasta, with sun-dried tomato pesto, ready in 30 minutes.
Boil the pasta in a large non-stick saucepan. Meanwhile, cut the bacon and slice the mushrooms into small pieces.
Once the pasta is ready, drain it (keeping aside a few drops of the cooking water), and fry the bacon and mushrooms in the same pan for around 5 minutes, until golden. Fry on a high heat so the mushrooms fry in the bacon fat, instead of sweat.
Empty the pasta back into the pan, add the water you kept aside, and stir over the heat for 1 minute. Spoon in the pesto, crème fraîche and most of the basil and stir. Place the remaining basil leaves and serve.
0 servings