Pasta with pesto, spinach, and bacon

Creamy pasta dishes are one of those that we probably shouldn’t have too often, but they make a lovely meal every once in a while.

This super simple recipe is perfect for a quick, weeknight dinner when you’re craving something creamy and filling. The cherry tomatoes and the spinach give it that bit of lightness that’s often missing in creamy pasta dishes, and the bacon, well, bacon makes every recipe better! 

Ingredients

• 375g dried spaghetti 
• 250g punnet cherry tomatoes, halved
• 3 bacon rashers, rind removed, thinly sliced
• 1 small jar basil pesto 
• 1 cup cooking cream
• 40g baby spinach leaves
• Parmesan, to serve

Method

1. Preheat oven to 200C.

2. Cook the spaghetti in a large saucepan of well salted boiling water following the packet directions until al dente. Drain, setting aside 1/4 cup of the starchy pasta water from the pot. Return the pasta to the pot.

3. Line a baking tray with non-stick baking paper. Place the tomatoes, cut-side up, on the prepared tray and season well with salt and pepper. Bake for around 10 minutes or until softened slightly.

4. Heat a large non-stick frying pan over medium-high heat. Cook bacon, stirring occasionally, for 5 minutes or until crisp and golden. Add tomato, bacon, pesto, spinach, cream, and the reserved cooking liquid to pasta. Combine with the spaghetti and serve with parmesan cheese.