NUTRITION INFORMATION: Average Quantity per Serving
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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Cook the fettuccine in a large saucepan of salted boiling water until al dente, drain and set aside.
Meanwhile, toast the breadcrumbs and walnuts in a medium frying pan with a drizzle of oil until golden brown. Remove from the heat, stir through the lemon zest and parmesan and set aside.
Heat a dash of oil in a large frying pan and cook the bacon and mushrooms until the bacon is crispy and the mushrooms are tender.
Add the pesto style tomatoes and spinach and cook until heated through. Toss through the fettuccine.
Serve the pasta with the crispy parmesan crumb and basil leaves.