Pork
Traditional pasta pesto taken to the next level by using a basil pesto sauce from Roza’s gourmet. Tossed with a heap of veggies, crispy bacon and finished with crumbled feta cheese this is a mid-week winner.
1. Boil the kettle. Pour the hot water into a saucepan, add pasta and cook according to packet instructions. Drain and rinse briefly.
2. Wedge tomatoes, chop capsicum and avocado.
3. Heat a large deep pan and cook bacon for 3-4 minutes, or until crispy (use oil in the pan if needed).
4. Add capsicum, tomatoes and sliced mushrooms to the pan. Warm through then take off heat. Stir in pasta and pesto, toss gently to combine. Season to taste with salt and pepper.
5. Top pasta pesto with crumbled feta cheese and avocado. Serve at the table.
Notes:
Use the pesto to taste and don’t forget to season well with salt and pepper.
No pork option - bacon is replaced with 300g chicken stir-fry strips.
Increase cooking time to 5-6 minutes or until cooked through. Increase the flavour with a crushed garlic clove.
2. Wedge tomatoes, chop capsicum and avocado.
3. Heat a large deep pan and cook bacon for 3-4 minutes, or until crispy (use oil in the pan if needed).
4. Add capsicum, tomatoes and sliced mushrooms to the pan. Warm through then take off heat. Stir in pasta and pesto, toss gently to combine. Season to taste with salt and pepper.
5. Top pasta pesto with crumbled feta cheese and avocado. Serve at the table.
Notes:
Use the pesto to taste and don’t forget to season well with salt and pepper.
No pork option - bacon is replaced with 300g chicken stir-fry strips.
Increase cooking time to 5-6 minutes or until cooked through. Increase the flavour with a crushed garlic clove.
Penne pasta 500g
Tomatoes 2
Green capsicum 1
Avocado 1
Diced bacon 1 packet
Sliced mushrooms 1 punnet (200g)
Basil Pesto 150g
feta cheese 1 packet
From your pantry:
salt & pepper
Tomatoes 2
Green capsicum 1
Avocado 1
Diced bacon 1 packet
Sliced mushrooms 1 punnet (200g)
Basil Pesto 150g
feta cheese 1 packet
From your pantry:
salt & pepper
