• 3 chicken bacon rashers
  • 80 gms spaghetti
  • 1 Tbsp pesto
  • 1/4 red capsicum, diced
  • 1 Tbsp fresh basil
  • 1/4 cup grated mozzarella
  • salt and pepper
  • 1 cup mixed salad leaves

Grill bacon until crispy, cut into small pieces. Cook spaghetti, following packet directions until al dente, drain and return to pan.

Add pesto to spaghetti and toss to coat evenly. Add bacon, capsicum, basil and mozzarella. Season with salt and pepper, toss again. Serve with mixed salad.

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