Dinner tonight: farfalle with bacon and pesto

Mixing cubes of potatoes in with the pasta makes this dish unusually satisfying. Pesto gives it a bright flavour and smoked bacon adds aroma and a salty edge. All of these flavours are brought together by mild and tangy sour cream.

Preparation time 10 minutes 

Cooking time 20 minutes 

Serves 4

• 250 g (1/2 lb) dried farfalle or other small pasta shapes
• 175 g (6 oz) frozen peas
• 500 g (1 lb) boiling potatoes, peeled and cut into 1 cm (1/2 in) cubes
• 275 g (10 oz) smoked back bacon (rind removed), cut into 1 cm (1/2 in) cubes
• 22 ml (1 1/2 tbsp) olive oil, divided
• 1 onion, chopped
• 75 ml (3 oz) pesto
• 275 ml (1 1/4 c) sour cream or natural
• Greek yogurt
• Freshly ground black pepper
• Fresh basil leaves, rinsed and dried
• 15 ml (1 tbsp) freshly grated Parmesan cheese

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions. Add the peas three minutes before the pasta is done and cook until the pasta is tender yet slightly chewy. Drain.
2. Bring another large pot of salted water to a boil over high heat. Add the ­potatoes and cook, partially covered, over medium heat until tender, about seven minutes. Drain and keep hot.
3. Meanwhile, fry the bacon in a skillet over medium-high heat, stirring frequently, until it is cooked, two to three minutes. Transfer to a paper towel–lined plate and set aside.
4. Add the oil to the bacon drippings in the pan, add the onion and cook gently until soft but not brown, about five minutes. Return the bacon to the pan and stir in the pesto and sour cream or yogurt. Season well with pepper, cover and keep warm.
5. Drain the pasta and peas and return them to the pan. Add the potatoes and gently stir in the bacon and pesto mixture.
6. Serve sprinkled with the basil leaves and Parmesan.

Look for smoked back bacon slices with no added water: also known as dry-cured bacon, it tastes far better than conventionally cured slices and has the added advantage of leaving no water residue in the pan after they have been cooked.

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