Those of you that are keen eyed and read my weekly meal plan here will notice that this pesto was also supposed to include cherry tomatoes. They would have made a lovely addition to this pasta dish but unfortunately they were forgotten on this occasion, we will have to find another use for these!
This spaghetti was really easy and quick to make, something good to have on stand by for when you don't fancy spending too much time slaving over a hot stove. You can also alter the dish to your taste.
Serves 2
Ingredients:
- 250g Gluten Free Spaghetti
- 1 - 2 tablespoons of Pesto *
- 200 - 250 g cooking bacon, chopped (you can easily substitute this for back or streaky bacon)
- Salt and Pepper
- Approx 50 g of hard cheese, grated
- Oil
Method:
- Cook the spaghetti according the instructions on the packet.
- While the spaghetti is cooking cook the bacon on a medium heat until cooked through and crispy. Add the pesto to the pan and stir through.
- Drain the spaghetti.
- Add the bacon mixture to the pan with the spaghetti and toss through. Add the grated hard cheese and stir through.
* There is pesto available in a jar, but you can make your own which is fairly easy to make. You can find an example recipe from the BBC Good Food Website here.
