Waitrose and Partners
BLT pasta

BLT pasta

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

5 out of 5 stars(2) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare5 mins
  • Cook15 mins
  • Total time20 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

  • 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

Method

  1. Cook the pasta in a large pan of lightly salted boiling water according to pack instructions. Drain and return to the pan.

  2. 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.

  3. 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. 

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,439kJ/ 582kcals

Fat

27g

Saturated Fat

8.4g

Carbohydrates

61g

Sugars

4.2g

Fibre

4.4g

Protein

21g

Salt

2g

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