The secret to this speedy pasta is using a chunky pesto dip – it adds delicious nutty crunch.
Ingredients
- 375g spaghetti
- 250g punnet cherry tomatoes, halved
- 3 bacon rashers, rind removed, thinly sliced
- 150g ctn Copperpot Basil with Cashew & Parmesan Chunky Dip
- 40g baby rocket leaves
Method
- Step 1Cook pasta in a large saucepan of salted boiling water following packet directions. Drain, reserving 60ml (1/4 cup) of the cooking liquid. Return the pasta to the pan.
- Step 2Meanwhile, preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place the tomato, cut-side up, on the prepared tray. Season with salt and pepper. Bake for 10 minutes or until softened slightly.
- Step 3Heat a large non-stick frying pan over medium-high heat. Cook bacon, stirring occasionally, for 5 minutes or until crisp and golden. Add tomato, bacon, dip, rocket and the reserved cooking liquid to pasta. Toss until well combined.
Nutrition
2330 kj
Energy
21g
Fat Total
4g
Saturated Fat
7.5g
Fibre
21g
Protein
70g
Carbs (total)
All nutrition values are per serve
- Author: Liz Macri
- Image credit: Ben Dearnley
- Publication: Australian Good Taste
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