Creamy Pesto Pasta

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
  1. 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
  2. Meanwhile, cook the pasta until al dente, then drain
  3. 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
  4. Add the pasta into the pan and stir through and stir in the Sundried Tomatoes if using
  5. Garnish with cracked pepper and fresh basil leaves and some grated parmesan