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Pesto, rocket and bacon pasta

  • 0:15 Prep
  • 0:15 Cook
  • 4 Servings


  • 375g spaghetti
  • 250g punnet cherry tomatoes, halved
  • 3 bacon rashers, rind removed, thinly sliced
  • 150g ctn Copperpot Basil with Cashew & Parmesan Chunky Dip
  • 40g baby rocket leaves


  • 1
    Cook pasta in a large saucepan of salted boiling water following packet directions. Drain, reserving 60ml (1/4 cup) of the cooking liquid. Return the pasta to the pan.
  • 2
    Meanwhile, preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place the tomato, cut-side up, on the prepared tray. Season with salt and pepper. Bake for 10 minutes or until softened slightly.
  • 3
    Heat a large non-stick frying pan over medium-high heat. Cook bacon, stirring occasionally, for 5 minutes or until crisp and golden. Add tomato, bacon, dip, rocket and the reserved cooking liquid to pasta. Toss until well combined.

Source: taste.com.au


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