Kale and Spinach Pesto Tagliatelle
Ingredients
- 200g Eskort Diced Bacon
- 2 C kale leaves
- 2 C spinach leaves
- 1 C basil
- 2 garlic cloves chopped
- Zest and juice from 1 lemon
- ½ C olive oil
- Basil for serving
- 400g tagliatelle pasta (cooked)
- Salt and pepper to taste
Method
- Fry the bacon in a frying pan over a moderate heat until crispy.
- Pour the bacon with its fat from the pan over the cooked pasta in a large bowl.
- Place the rest of the ingredients into a food processor to make the pesto.
- Mix the pesto through the bacon and pasta to coat the pasta well.
To serve
- Serve the pasta with some extra basil and lemons.
View more
Smoked Gammon with Cranberry, Orange & Clove Glaze
The best way to keep warm this winter is with a hearty soul-warming & #JustDelicious soup!
BBQ Pastrami Roast, served with apple and cider gravy, roasted butter salad and sauteed greens.
Porchetta Wrapped in Bacon, served with salsa verde, glazed carrots and bulgur wheat salad.
Bacon And Tomato Sheet Pan Gnocchi
Bacon And Cheese Croissant Bake
Airfryer Sausage, Corn And Cheese Frittata
