PASTA WITH PESTO, CRISPY BACON AND WALNUTS
400 g Diamond Italian or any pasta
3/4 cup walnut pieces,
toasted Style egg fettuccine
1/2 cup grated parmesan cheese
a little pure freshly ground black pepper
olive oil to cook to season
6 rashers lean rindless bacon,
sprigs of basil and shavings of roughly chopped parmesan cheese to garnish
1/2 cup Pesto
2 tablespoons extra virgin olive oil
Cook pasta according to packet instructions. Pour a little olive oil into a frying pan and heat. Cook bacon for 8—10 minutes until crisp and brown.
Drain cooked pasta in a sieve. Return to saucepan and toss through all ingredients. Serve immediately. Garnish with sprigs of basil and parmesan cheese shavings.