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 penne; 130 g pack Cooks’ Ingredients Diced Pancetta (smoked or unsmoked); 1 sprig/s rosemary, leaves 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 (pancetta), lettuce (rocket leaves) and tomato through a pan of pasta instead. Bacon lardons also work well instead of pancetta.

5 out of 5 stars(7) Rate this recipe

Source of protein

Serves4
CourseMain meal
Prepare5 mins
Cook15 mins
Total time20 mins

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300g elicoidali rigati or penne
2 x 130g pack Cooks’ Ingredients Diced Pancetta (smoked or unsmoked)
1 sprig/s rosemary, leaves 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 following pack instructions. Drain and return to the pan.
Meanwhile, fry the pancetta and rosemary for 3-4 minutes until crisp and golden. Tip into the pan of 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 cheese, then serve.

Cook’s tip

If the chilli pesto sounds a bit hot for the whole family, use a jar of red tomato pesto instead. Loosen it down with a little of the pasta cooking water as you fold it in.

Typical values per serving when made using specific products in recipe