Red Pepper Pesto, Tomato and Bacon Pasta

Serves 4

Ingredients

1 onion, finely chopped
1 tablespoon of oil
6 rashes of bacon remove the rind and cut into small pieces
1 x 440 grams can of diced tomatoes, use the juice
1 sachet Red Pepper Pesto Mix soaked in the diced tomatoes, (above).
300 ml cream
Salt and cracked pepper
½ bunch parsley, finely chopped
1 packet of pasta- any size, shape you like.

Method

Fill a large saucepan with water and bring to the boil, add the pasta and stir well. Cook the pasta for 8-10 minutes stirring often until it is al dente and soft to eat. Drain and set aside.

To make filling
Heat the oil in a large saucepan and add the onions and the bacon, stirring well. Cook for 5 minutes to create some flavour and then add the tomatoes and herb mix, cream and cracked pepper. Cook this sauce for 10 minutes on a low heat to reduce the liquid and make the sauce.

Add the cooked pasta and the chopped parsley, you may add salt at this stage but taste the pasta to see if it requires some. Stir well and reheat before serving.

Serve into bowls and sprinkle with Parmesan Cheese.