Pesto pasta
Ingredients
200g Chestnut Mushrooms, sliced
400g penne pasta
8 rashers of streaky bacon, cut into pieces *
165g pesto
300ml crème fraiche
½ stock pot
Parmesan
Salt
Pepper
* If you don’t eat meat, just leave out the bacon
Method
Put on the pasta water and heavily salt. Cook the pasta according to the packet instructions.
Meanwhile put the bacon and mushroom into a frying pan with 1 tbsp oil on a high heat stirring often to stop them sticking. You want the mushrooms to cook fast and not stew.
When the mushrooms are browned add the stock pot and stir in. Add the crème fraiche and pesto and stir until fully mixed together.
Add the pasta, generously season with the Parmesan and black pepper. Serve