Ricotta & red pesto pasta

Method

1. 1

   Chop up the bacon and fry in a large frying pan with a little spray oil

2. 2

   Once cooked add in the garlic, chilli flakes and vegetables

3. 3

   Meanwhile boil your pasta to the packet instructions - once cooked, drain and set aside

4. 4

   Once vegetables are soft add the stock and stir, simmer the stock and season with black pepper

5. 5

   Once the stock has reduced by half add the pesto and cream cheese and stir through until everything has melted together

6. 6

   Add the cooked pasta to the pan and stir to heat through, then its ready to serve

7. 7

   Tip - I also really enjoy this with roasted veggies instead of bacon! It’s so delicious that way too, here’s how:

8. 8

   Add chopped asparagus, sliced red onion, chopped red and yellow peppers (and any other veg you may want to add) to a baking dish, drizzle with olive oil and sprinkle with garlic powder, salt and pepper, bake at 180 for 20 minutes or until cooked, add cherry tomatoes towards the end of cooking time, once veg is cooked mix with the pasta, pesto and soft cheese, stir through and heat together for a few minutes in a pan, then serve!