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.
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