Cheshire Oak Bacon and Pesto Linguine
SERVES 2
INGREDIENTS
4 lean rashers Cheshire Oak back bacon
150g (5oz) dried linguine
2 tbsp green pesto
8 pitted black olives
2 tbsp torn fresh basil
Parmesan curls to garnish
Salt and black pepper
METHOD
- Cook linguine in a pan of boiling water as per pack instructions.
- Meanwhile, place bacon rashers under a pre-heated grill and cook for approximately 1- 2 minutes each side. Cut bacon into large pieces.
- Spoon the pesto onto drained linguine and toss together with the bacon, olives and basil leaves. Garnish with the Parmesan curls and season.
- Serve the linguine with a large mixed salad.