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.

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