Bruschetta Pasta

I have been inspired by one of my favourite blogs, Kath Eats Real Food, to make this Bruschetta Pasta. Kath’s is slightly healthier than mine, but here’s my version.
NB: quantities are whatever you want them to be!approx 60-80g
dry pasta for two ppl
cherry tomatoes, chopped
basil, chopped
parmesan cheese, grated
kalamatta olives, chopped (optional)
baby spinach
sundried tomato pesto
Tbspn olive oil
lean bacon, fat and rind removed, chopped

• Cook bacon in a non-stick pan until your desired texture (soft or crispy).

• Meanwhile, boil the pasta on in salted water
  tip: boil the water before adding the salt, as the salt slows down the boiling process

 

• Toss all the ingredients together in a large bowl (or use the saucepan you boiled the pasta in to save on dishes!).
• Serve.
• Eat.
• Undo a button.

Sorry about the messy plate. I’m a messy cook!

A glass of wine would be fabulous on the side, but Pebbles says no.
The verdict:

• I’d definitely make this again
• Fresh basil and quality parmesan are key ingredients
• This bowl was mostly pasta underneath. The two leftover serves got the most bacon, tomato, olive mix, but that means more yum to come!
• Please don’t try this at home if you are allergic to NUTS! Try these nut-free pesto recipes instead:

Nut Free Pesto – the Good Mood Food blog
Nut Free Pesto – Parents Connect
Classic Pistou – FoodandWine.com