Bacon and pesto tagliatelle
Another quick and easy supper dish packed with flavour. Vary the recipe by using red pesto instead of green. You can also replace the yogurt with creme fraiche or cream.
Bacon and Pesto Tagliatelle
- 150g dried tagliatelle
- 1 tbsp olive oil
- 1 garlic clove, crushed
- 4 rashers unsmoked back bacon
- 200g chestnut mushrooms, sliced
- 2 tbsp green pesto
- 4 tbsp Greek yoghurt
- 25g Parmesan cheese, grated
- sea salt and freshly ground black pepper
- basil leaves to garnish
Cook the pasta following the pack instructions.
Meanwhile, heat the oil in a large pan, add the garlic, bacon and cook over a medium heat for 2 minutes. Add the mushrooms and continue to cook for a further 5 minutes, stirring occasionally.
Drain the pasta and add to the mushroom mixture, and stir in the pesto, yoghurt, cheese and seasoning to taste.
Cook for 1-2 minutes and transfer to a warm serving dish. Garnish with the basil and serve immediately.