Ingredients
4 rashers bacon, rind removed and sliced thinly1 punnet cherry tomatoes
6 Baby capsicums sliced
185g feta
3 tbsp sundried tomato pesto
400g pasta of your choice
Olive oil
Salt and pepper
Grated parmesan to serve
Torn basil leaves to serve
Chopped kalamata olive to serve (optional)
Method
Preheat oven to 180 degrees. Place tomatoes and bacon in a lined baking tray, drizzle with olive oil and season with salt and pepper. Roast for 20 minutes until tomatoes are blistered and bacon is browned. Cook pasta according to packet instructions, making sure to keep 2 tbsp pasta water before draining. Add pesto and pasta water to the roasted tomatoes and bacon and stir well. Gently stir sauce through cooked pasta and add feta, basil leaves and olives (if using). Top with grated parmesan and serve immediately.
VEGETARIAN OPTION
Omit bacon and add crumbled feta to the pasta with the sauce at the end.
