BLT pasta

Name: BLT pasta
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 300 g elicoidali rigati, or try penne; 77 g pack Cooks’ Ingredients Diced Pancetta; 1 sprig/s rosemary, finely chopped; 145 g tub red chilli & tomato pesto; 90 g pack wild rocket; 25 g parmesan, Grana Padano or pecorino, finely grated, to serve

Adapt the all time great sandwich and put your bacon, lettuce (well, rocket leaves) and tomato through a pan of pasta shapes instead.

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Serves4
CourseMain meal
Prepare5 mins
Cook15 mins
Total time20 mins

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300g elicoidali rigati, or try penne
2 x 77g pack Cooks’ Ingredients Diced Pancetta
1 sprig/s rosemary, finely chopped
145g tub red chilli & tomato pesto
90g pack wild rocket
25g parmesan, Grana Padano or pecorino, finely grated, to serve

Cook the pasta in a large pan of lightly salted boiling water according to pack instructions. Drain and return to the pan.
Meanwhile, fry the pancetta and rosemary in a frying pan for 3-4 minutes until crisp and golden. Tip into the pan of drained pasta, spooning away any excess fat if needed.
Stir in the pesto and rocket, then divide between 4 shallow bowls. Top with black pepper and the cheese and serve.

Cook’s tip

If you like the ideas in this recipe but don’t eat meat, prawns are a great substitute. Heat a little olive oil in a frying pan and sizzle a pack or 2 of raw prawns with the rosemary until pink, opaque and cooked through. Add the pesto and carry on.

Typical values per serving when made using specific products in recipe