Reader's recipes
Pesto pasta
By Kathy Finch, Penshurst, NSW.
INGREDIENTS
350g penne pasta
4 rashers rindless bacon, chopped
1 onion, finely chopped
1 teaspoon crushed garlic
1 punnet cherry tomatoes, halved
100g baby spinach leaves
1 cup grated parmesan
½ cup basil pesto
crusty bread (optional), to serve
METHOD
- Cook pasta in a large saucepan of boiling, salted water, following packet instructions. Drain and return to saucepan.
- Meanwhile, heat a frying pan on high. Fry bacon, onion and garlic for 4-5 minutes, until bacon is crispy and onion is tender.
- Toss bacon mixture, tomatoes, spinach, parmesan
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