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Add a photoA pesto simply made yet very tasty.
Ingredientes
- 450g dried chunky pasta shapes – such as rigatoni or penne
- 1 tbsp. oil
- 8 slices streaky bacon, diced
- 1 chilli, finely chopped
- For Pesto
- 1 large bunch of fresh basil
- 50g pinenuts
- 50g cheddar cheese, chopped
- 2-3 garlic cloves, chopped
- 4-6 tbsp. olive oil
- 2 tbsp. Bacon bits
Direcciones
- To make the Pesto:
- Whiz the basil, pinenuts, cheese and garlic together in the processor.
- Add the oil gradually.
- Add the pasta to a large saucepan of boiling water and simmer until just done, 7-8 minutes approx.
- Drain but keep a few tablesp. of the cooking water.
- This will help the sauce cling to the pasta and adds a certain creaminess.
- In a large pan cook the bacon in hot oil until crisp.
- Stir in the chilli and 1-2 tablesp. of the cooking liquid.
- Remove from the heat.
- My Suggestion to Serve this is:
- Place the pan back on the heat.
- Stir in the pasta and heat through.
- Add enough pesto to flavor well.
- Leftover pesto holds very well in the fridge and is a great addition to lots of meals and quick snacks.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 223g | |
| Calories 1267 | |
| Calories from Fat 1116 | 88% |
| Total Fat 127.72g | 160% |
| Saturated Fat 23.35g | 93% |
| Trans Fat 0.35g | |
| Cholesterol 53mg | 18% |
| Sodium 564mg | 24% |
| Potassium 439mg | 13% |
| Total Carbs 14.95g | 4% |
| Dietary Fiber 3.5g | 12% |
| Sugars 3.38g | 2% |
| Protein 23.28g | 37% |
Evaluaciones
03 de Diciembre de 2013
I love pesto! I find it creative the way you combined it with bacon. I will try this soon.
