Easiest Summer Pasta
this is a lovely light dinner idea or a great salad that tastes of summer. If making it for vegetarians, you can remove the bacon and add some courgette, peas etc..
Ingredients
- 400 g fusilli pasta
- 4 tbsp rapeseed oil + extra if needed
- 100 g bacon diced
- 1 courgette diced
- 1 red onion sliced
- 2 tbsp red pesto
- 50 g marinated olives optional
- 100 g cherry tomatoes sliced
- 4 tbsp balsamic vinegar
- 150 g fresh peas or defrosted peas
- Salt and black pepper
Instructions
- Bring a large saucepan of salted water to the boil, and cook the pasta until al dente. Drain and rinse under cold running water, then set aside.
- In a sauté pan, over medium heat, drizzle some oil and add the bacon and sear for 3-4 minutes until coloured.
- add the courgette, red onion and cook for a further 2 minutes.
- Add the red pesto, olives, cherry tomatoes, balsamic vinegar and extra oil if desired. Cook for a further minute or so and remove from the heat . Add the pasta and toss to coat the flavours. add the fresh peas.
- Check the seasoning and cover with cling film until needed.
