Pesto, rocket and bacon pasta

The dull to this speedy pasta is using a chunky pesto dip - it adds delicious nutty crunch.

The ingredient of Pesto, rocket and bacon pasta

1. 375g spaghetti
2. 250g punnet cherry tomatoes, halved
3. 3 bacon rashers, rind removed, thinly sliced
4. 150g ctn Copperpot Basil like Cashew & Parmesan Chunky Dip
5. 40g baby rocket leaves

The instruction how to make Pesto, rocket and bacon pasta

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 200u00b0C. Line a baking tray like non-stick baking paper. Place the tomato, cut-side up, on the order of the prepared tray. Season when salt and pepper. Bake for 10 minutes or until softened slightly.
3. Heat a large non-stick frying pan higher than 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 without difficulty combined.

Nutritions of Pesto, rocket and bacon pasta

fatContent: 556.87 calories
saturatedFatContent: 21 grams fat
carbohydrateContent: 4 grams saturated fat
sugarContent: 70 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 21 grams protein
sodiumContent: