1 handful of fresh rocket leaves, or more according to your taste
200 gr of smoked bacon, cut into little pieces
Maldon sea salt
grinned black pepper
Parmesan cheese, grated to serve
a fruity olive oil
1. Cook the pasta al dente in a large cooking pot. Drain, keep warm.
2. In the meantime, take a large non stick pan & pour some baking margarine in it. Let it heat up on high heat. Now, add the smoked bacon pieces. Fry until golden on both sides. Take a large plate & place 2 kitchen papers on it. Place the bacon pieces on it. Then, take 2 other kitchen papers & place onto the bacon. This is to drain the fat. Add the smoked bacon pieces to the pasta pot. Mix with a spoon. Keep warm.
3. In the same pan, take away the fat with kitchen paper. Add some baking margarine & heat up on high. Now, add the halved cherry tomatoes & season with some Maldon sea salt & some grinned black pepper. Fry until the tomatoes started to loosen. Turn the heat off & carefully add the cherry tomatoes halves to the pasta mix. Add the 2 to 3 tablespoons of the red pesto & mix carefully. Add 1 teaspoon of a fruity olive oil because the red pesto is solid & you need it a bit to loosen. Mix again. Add the 1 handful of rocket leaves. Mix. Taste. Add some grinned black pepper if necessary. It has to taste fab!
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