Recipe

Bacon Pesto Spaghetti

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Bacon Pesto Spaghetti

Crispy golden bacon and crunchy green beans in a basil pesto sauce, served mixed through spaghetti.


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Ingredients to serve 2

  • 150g x spaghetti
  • 150g x bacon bits
  • 100g x green beans – trim ends & slice (1½cm)
  • 1½ tbsp x basil pesto
  • 60ml x cream
  • 50g x Swiss chard – discard stalks, slice (1cm)
  • ½ x lemon – cut into wedges
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Ingredients to serve 4

  • 300g x spaghetti
  • 300g x bacon bits
  • 200g x green beans – trim ends & slice (1½cm)
  • 3 tbsp x basil pesto
  • 120ml x cream
  • 100g x Swiss chard – discard stalks, slice (1cm)
  • 1 x lemon – cut into wedges
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Method

Step 1

Preparation: Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Spaghetti: Place a pot on medium-high heat and add the boiling water. When the water is at a rolling boil, add the spaghetti and cook for 5 minutes. You want it al dente, which is slightly chewy and translucent. Drain, reserving some of the pasta water (a little more than 120ml for 4; 60ml for 2) and drizzle with a little olive oil to keep it from sticking together.

Step 3

Saucy bacon & greens: Place a pan on medium-high heat with a drizzle of olive oil, add the bacon bits and fry for 5 minutes until golden. Add the green beans and sauté for 2 minutes before adding the pesto and reserved pasta water (120ml for 4; 60ml for 2). Mix well, then pour in the cream and cook for another 3 minutes until the green beans are almost cooked. Add the Swiss chard and wilt for 1 minute, then add the spaghetti and mix through. You can add more of the pasta water if necessary.

Step 4

Serve in a bowl, seasoned with salt and pepper and add a squeeze of lemon juice to taste.

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