Creamy Purple Pesto Fettuccine

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, super healthy kale! MY FAVORITE FETTUCINE!!

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?

Crispy bacon, tangy slithers of sundried tomatoes, super healthy kale! MY FAVORITE FETTUCINE!!

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.

Crispy bacon, tangy slithers of sundried tomatoes, super healthy kale! MY FAVORITE FETTUCINE!!

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.

Creamy Purple Pesto Fettuccine

Servings 6

Ingredients
  

  • 16 oz 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

Instructions
 

  • 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.

Leave a Reply

Whole-Wheat Jam Doughnut Muffins

These layered creations are literally bursting with flavor. Give them a try and you’ll love the jammy surprise. Doughnut muffin you...

Prawn and Chorizo Soup

I guarantee this soup will warm you up on a cold winter evening, just like the one we are having here in...

Potato and Ricotta Gratin

I love, love, love potatoes. They are one of the most amazingly versatile vegetables out there and I will eat them...

Pineapple, Lime and Coconut Muffins

These muffins are like sunshine in the form of a muffin making them the perfect summertime treat. Every time I make these...

Smoked Chicken and Mushroom Risotto

Learn how to make risotto like a pro with this simple and tasty smoked chicken, spinach and mushroom risotto recipe. Have you ever eaten...

Pear, Ginger and Chocolate Muffins

This muffin recipe is simple to make and packed full of ginger, chocolate and juicy pear flavors that you’re going to love....