|"Creamy" pesto pasta|
250gm bacon, sliced
2 cloves garlic, crushed
Half a bunch of shallots, sliced
3 tbsp pesto
12 or so semi dried tomatoes, halved
(you can also use fresh cherry tomatoes, just add them at the last minute)
1/2 a carton of 'Mimicreme' (about 220ml, give or take)
Egg papardelle (or whatever pasta tickles your fancy)
3 or 4 fresh basil leaves to serve
Salt to taste
Put the pasta on to boil. Fry the garlic and bacon in a large saucepan with a dash of olive oil, then add the shallots and fry gently until they soften. Turn down the heat, add the pesto and stir gently until fragrant. Pour in the mimicreme, add the tomatoes, stir thoroughly until heated. By now, the pasta should be cooked, drain it well and add it to the saucepan, stirring it through the sauce until it is evenly coated. Salt to taste and add basil to serve.
Pictured here in a Vue Pasta Bowl from Myer.