Pesto Pasta


  1. 1 tablespoon olive oil
  2. 2 cloves garlic, crushed
  3. 375g (12oz) unsmoked rindless bacon, cut into strips
  4. 2 x 250g (80z) packs fresh egg tagliatelle
  5. 142ml (5fl oz) carton double cream
  6. 25g (loz) freshly grated parmesan cheese
  7. 1 jar green pesto
  8. salt and freshly ground black pepper>
  9. fresh basil and pitted black olives to garnish


  1. Heat the oil in a saucepan, add the garlic and bacon and cook over a medium heat for 5-6 minutes, stirring occasionally
  2. Meanwhile, cook and drain the pasta
  3. Add the pasta to the bacon mixture, and stir in the cream, pesto, cheese and seasoning to taste.
  4. Continue to cook  for 1-2 minutes and transfer to a warmed serving dish.
  5. Garnish with the basil and olives and serve immediately.
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