Rustic pasta with pesto, peas and potatoes.

Pasta, Potatoes, Peas & PestoThis wonderfully alliterative and gloriously substantial dish of pasta, smoked bacon, potatoes and pesto works just as well as a lazy after work meal, or with a little more effort in presentation, as a great meal for weeknight dinner visitors. Serve with a good crusty bread and a crisp white wine.

  • 500gram of Waxy Potatoes
  • 300g of good smoked back bacon
  • 250g of Farfalle
  • One medium Onion
  • 175g Peas (frozen are perfect for this recipe)
  • A generous two tablespoons of olive oil
  • 100g Pesto, (that’s about half a Bertolli Jar)
  • 300ml of Sour Cream
  • Fresh Basil Leaves
  • 50g Parmesan Cheese

Get your water boiling in a large pasta pot or stock pot and get your preparation done: peel your potatoes and dice them into cubes of about 1cm and prepare your bacon by discarding the rind and dicing it, finally peel and chop your onion as finely as you have patience. By this time your water should be boiling, salt your water (always do this when it’s boiling as salted water takes longer to come to the boil) and you’re set.

Obviously different brands of pasta cook at different speeds, so do read the packet, but the brand of pasta I use takes around 10 minutes to cook to al dente, so I’m able to add everything to the pan pretty much all at once. While all this is happening fry your onion until it’s translucent and soft, then whack up the heat and add the bacon making sure you don’t brown the onion. When onion and bacon are cooked thoroughly stir in the pesto and sour cream seasoning well with lots of black pepper, warm this mixture through gently ensuring you don’t let it boil.

Once your pasta is al dente and your peas and potatoes are cooked drain them all off before returning to the largest pan, you need to then stir in the creamy oniony bacon mixture carefully, making sure that everything is coated well before serving it up, I personally like to dump it all into one or two deep pasta plates scattering it with my best fresh basil leaves and a generous serving of my best parmesan adding extra pepper to taste before devouring with a good chilled white.