We Ate the Whole Enchilada Bacon Pesto Pasta Bake

Dice bacon in large chunks and set aside. Step 2. Boil pasta. Bringing a large pot of salted water to a boil on high heat. Cook pasta to al dente. Drain and set aside. Step 3. Saute peppers with olive oil in a large skillet over medium heat for ~10 minutes, until pepper is soft and the edges start to brown. Step 4.. Whilst the pasta is cooking, fry the bacon until crispy and then chop into small bits and set aside. Now using the same pan as you cooked the bacon in, add 1/2 tablespoon olive oil and fry the tomatoes until soft and juicy. Sprinkle with salt and pepper. Now, assemble everything!

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Place the cooked pasta in a bowl, pour over enough boiling water to cover and leave for 1 minute. Drain and cool slightly. Add the fresh basil pesto, toasted pine nuts, crispy bacon and wild rocket. Toss well. Divide between bowls and scatter with freshly shaved Parmesan, to serve. Recipe continues after advertising.. Directions. Step 1. Cook the bacon over medium heat until crispy. Remove, chop and set aside. Step 2. Add the zucchini, cherry tomatoes and a pinch of salt to the skillet and saute until the zucchini is tender and beginning to brown in spots, 5-7 minutes. Remove the vegetables to a plate or bowl and set aside.