I’m not going to even try and claim that this Bacon, Mushroom and Pesto Pasta recipe is even remotely groundbreaking or indeed complicated, but its simplicity doesn’t make it any less tasty or less satisfying. This is the sort of meal I like to have on a weeknight when I’m short on time but in need of something comforting – it can be made in under 20 minutes if you’re in a rush, giving you plenty of time to sit back and enjoy it with a nice glass of wine!
- 1 tbsp Olive Oil
- 90 g Bacon Lardons
- ½ Medium Onion peeled and chopped
- 120 g Chestnut Mushrooms sliced
- 200 g Pasta
- 4 tbsp Good Quality Pesto
- 20 g Parmesan grated
- 1 tbsp Pine Nuts toasted (optional)
Heat a large frying pan over a medium-high heat and fry the bacon lardons in the olive oil, until they’ve released some of their own oil and started to crisp. Add in the onion and cook for a further 5-10 minutes until the onion has softened. Add in the mushrooms and cook until tender.
Meanwhile, bring a large pan of water to the boil and cook the pasta as per the packet instructions.
When cooked, drain the pasta, making sure to reserve some of the cooking water.
Stir the pesto through the bacon and mushroom mixture, then add in a ladle full of the pasta cooking water to loosen the mix and help it adhere to the pasta.
Tip in the cooked pasta and toss until everything is well mixed and all of the pasta is coated with the sauce.
Serve, making sure to give each bowl a generous topping of the parmesan cheese and the pine nuts, if you're using them.