Creamy Pesto Pasta
- Cook time: 15 minutes
- Yield: Serves 4-6
- 1 tbsp. Olive Oil
- 1 Clove garlic, Crushed or finely Chopped
- 1 Onion, finely chopped
- 1 x 150g Pack O’Neills Dry Cure Bacon Lardons
- ¾ tbsp. Basil Pesto (or more to suit taste)
- 250ml Fresh Cream
- 300-400g fresh or dried pasta – Penne / Fusilli / Rigatoni
- 2 tbsp. Semi-sundried or Sundried Tomatoes Chopped (optional)
- Fresh Basil and Grated Parmesan to Serve
- Heat the olive oil and sauté the garlic and onion for 4-5 minutes until soft, then add the O’Neills Dry Cure Bacon Lardons and fry until golden and brown
- Meanwhile, cook the pasta until al dente, then drain
- While the pasta is cooking, add the Pesto and Cream into the bacon mix and simmer for 2-3 minutes until slightly reduced, season to taste
- Add the pasta into the pan and stir through and stir in the Sundried Tomatoes if using
- Garnish with cracked pepper and fresh basil leaves and some grated parmesan
