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Bacon and Pesto Pasta with Crispy Crumb
Crispy bacon and mushroom fettuccine in a pesto style tomato sauce, topped with a zesty panko, parmesan and walnuts crumb. A tasty family-friendly meal in under 30 minutes!
Makes 4
Prep Time 5 minutes
Cook Time 25 minutes
Easy As
Ingredients
400g dried fettuccine
⅓ cup panko breadcrumbs
¼ cup , roughly chopped
Zest of 1 lemon
¼ cup grated parmesan cheese
300g bacon rashers, rind removed and diced
200g mushrooms, sliced
400g can Wattie's Pesto Style Tomatoes
200g Wattie's Frozen Spinach
Fresh basil leaves
NUTRITION INFORMATION: Average Quantity per Serving |
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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.
INGREDIENTS
Made with
Method
Step 1
Cook the fettuccine in a large saucepan of salted boiling water until al dente, drain and set aside. Step 2
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. Step 3
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. Step 4
Add the pesto style tomatoes and spinach and cook until heated through. Toss through the fettuccine. Step 5
Serve the pasta with the crispy parmesan crumb and basil leaves. Tips
What do I need?
Select All
1
fettuccine
2
panko breadcrumbs
3
walnuts
4
lemon
5
parmesan cheese
6
bacon rashers
7
mushrooms
8
Wattie’s Pesto Style Tomatoes
9
Wattie’s frozen spinach
10
basil leaves
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