This restaurant style pasta dish is packed full of amazing flavours and is easy to prepare in no time at all.
Crispy bacon, tangy slithers of sundried tomatoes and shreds of kale tossed with fettuccini and coated in a light creamy purple basil pesto sauce.
Do I need to say more?
Add some thyme for an extra depth of flavour, then top it off with a good handful of freshly grated parmesan cheese and you have yourself a bowl of incredibly tasty pasta.
This pasta is insanely easy to make. All it takes is crisping the bacon in the oven, chopping the kale and sundried tomatoes up and then making the cream sauce with my PURPLE BASIL PESTO in a saucepan. Oh and of course cooking the pasta. And if you don’t have fettuccini in the cupboard other pasta styles would work fine.
Enjoy.
- 16oz (450g) dried fettuccine pasta
- 14 rashers of streaky bacon
- 3 tablespoons olive oil
- 1 large brown onion finely diced
- 6 handfuls kale leaves, roughly shredded
- 8 tablespoons PURPLE BASIL PESTO (can sub basil pesto)
- 2 cups heavy cream
- ½ cup sun dried tomatoes, chopped
- 1 tablespoon chopped thyme
- salt and pepper to taste
- Cook fettuccini pasta as per instructions on packet, drain, refresh in cold water and set aside.
- Heat oven to 430 (220 C) and line a large baking tray with parchment paper. Place the bacon on the tray and cook for about 10-12 minutes turning once. Remove from oven, pat the bacon off with paper towel and cut into one-inch chunks.
- Heat the olive oil in a large saucepan over a medium to high heat; add the diced onion and sauté for a couple of minutes until the onion is translucent. Add the bacon and kale, stir for another minute or so until the kale starts to soften
- Stir in the pesto, then add the cream and sun dried tomatoes. Whilst stirring bring the mixture to the boil, then reduce the heat to a low simmer.
- Add the thyme and the cooked fettuccine. Season to taste and reduce until the pasta is nicely coated with the cream sauce.
