I have two fun facts for you.
One. Pasta is my all time favourite food.
Two. One of my aims of this year was to cook more often.
Granted, I’m not the best cook (more of a baker) but I’m twenty-eight, I can’t live on frozen food for the rest of my life and to my utter surprise – cooking is very relaxing (sometimes stressful when things go pear shaped but it’s worth a go).
I’ve relied heavily on BBC Good Food throughout the past month or so as they are incredible when it comes to simple recipes – you can simply type in a word such as shrimp or risotto and within a few seconds, they’ve given you plenty of options.
This dish contains five ingredients:
- Rigatoni Pasta (400g)
- Mushrooms (250g)
- Bacon (8 rashers)
- Pesto (4 tbsp)
- Crème Fraiche (200ml)
It is extremely easy to make and barely takes any time in preparation. I did buy bacon which had already been cut up into little pieces if you fancy cheating like me!
- Boil your water for the pasta adding a dash of salt if you like.
- Once the water has been boiled, cook the pasta for 10-15 minutes until soft.
- In the mean time, chop up your mushrooms and begin frying your bacon.
- Once the bacon is half way cooked, add your mushrooms into the frying pan.
- When the pasta is cooked, drain (pre-boil the kettle to get rid of the starch!).
- Add the bacon and mushrooms to the pasta.
- Mix together the pesto and crème fraiche into the bowl.
- Serve as much or as little as you like.
Super easy right?
Very, very delicious as well.