- 400g dried spaghetti or other pasta
- 4 rashers streaky bacon
- 2 courgettes
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- 200g cherry tomatoes
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 4 tbsp pesto
Pesto is a generic Italian name for any sauce made by pounding ingredients together.
- freshly grated Parmesan, to serve
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
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Bring a large pan of salted water to the boil (use boiling water from the kettle to speed things up). Add the spaghetti and return to the boil, then cook at a rolling boil for the time given on the pack, stirring once or twice. This usually takes 10-12 minutes.
Meanwhile cut up the bacon and courgettes into small chunks. Halve the tomatoes.
Heat the oil in a large, deep frying pan, add the bacon and fry for 5 minutes, until it starts to crisp. Tip in the courgettes and tomatoes and cook for a further 2-3 minutes until the courgettes begin to brown round the edges and the tomatoes start to soften.
When the pasta is cooked, spoon a couple of tablespoons of the cooking water into the vegetables, then drain the pasta and tip it into the vegetables too. Spoon in the pesto and toss well until everything is evenly coated. Serve straight from the pan, with freshly grated parmesan.
Give it a twist
Use 100g/4oz frozen peas instead of the courgettes if you prefer.