We returned home from training last night thoroughly worn out from a surprise running set. But I was determined to try out my pesto pasta recipe on the Hubs, and boy, did he enjoy it! He even asked that I cook it again–now that’s high praise! I was careful to boil the pasta longer this time, and tossed in some extra ingredients to hulk up the dish (boy’s got a big appetite).
15 mins (10 mins to cook the pasta and fry the mushrooms and bacon + 5 mins to stir everything together and let set)
1 handful pasta
2 tbsp pasta water
3 tbsp pesto sauce
1/2 tbsp table salt
I tbsp olive oil
French beans, ends trimmed
Mushrooms (I used shimeji)
Bacon, cut into small pieces
1. Half fill a pot with water and bring to a boil. Add pasta, beans and salt, and stir immediately to prevent sticking. Leave to boil for 10 mins.
2. While the pasta is boiling, fry the bacon in a skillet. When the bacon turns dark pink, add mushrooms and fry together.
2. Add 3 tbsp pesto sauce and 2 tbsp pasta water into the skillet with the bacon and mushrooms. Stir everything vigorously over medium heat.
3. Use a pair of tongs to transfer the pasta and beans from the pot into the skillet. Drizzle olive oil over everything and mix well.