Ingredients:
200g fresh spaghetti
4 rashers rindless bacon, diced
1 cup (100g) pine nuts
190g jar sun-dried tomato pesto
Method:
While the pasta is cooking, in a non-stick frying pan over medium heat sauté the bacon until crisp.
Drain and rinse spaghetti.
Add it to the bacon, pesto and pine nuts.
Toss with cracked pepper.
Serves 2