15 October, 2023
Creamy Bacon Pesto Pasta
Dinny's Pasta
Ingredients
- 180 g Rigatoni Pasta
- 1 Garlic Clove crushed
- 4 Rashers – chopped Streaky works well
- 2 Chicken Breasts Chopped into bite sized pieces
- 1 Vegetable Stock Cube
- 200 ml Fresh Cream
- 1 tbsp Green Pesto
- 40 Parmesan Cheese Grated
- 1 tsp Italian Herbs
- 8 Cherry Tomatoes
- 1 Courgette
- 1 tsp Balsamic Vineger
Instructions
- Add the rigatoni to salted boiling water and bring back to the boil. Cook until tender, 12 mins or whatever it said on the packet
- When done, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
- Add some oil to a pan and fry the chicken until golden. Set aside in a bowl.
- Peel and grate the garlic (or use a garlic press). Trim the courgette, then halve lengthways. Slice widthways into 1cm thick pieces.In a small bowl, mix the garlic with 2 tbsp oil, Italian herbs and courgette.Halve the tomatoes and mix with the pesto in a (separate) bowl.Heat the pan again over medium heat. Fry the bacon and courgette for 3-4 mins. Add the tomatoes and cook for 4-5 mins, until softened. Add back in the chicken.
- Add the balsamic vinegar, pasta and half the Italian style hard cheese to the vegetables.Stir, turn off the heat and season to taste with salt and pepper.
- Add the cooked pasta to the sauce and stir to combine, (add more water if necessary) then remove from the heat.
- Divide into your bowls and sprinkle over the remaining cheese to finish.
- Enjoy!
Notes
This is based on a hello fresh recipe here but we have added chicken.