In the pan, saute the bacon in the St. Ivel Utterly Butterly until browned. Add the onion, garlic, carrot, celery and pesto and saute together for 3 mins until soft. Stir in the flour and seasoning and cook for 1 min. Gradually add the stock and bring to the boil. Simmer for 10-15 mins. Add the pasta, tomatoes and chick peas and cook for a further 10-15 mins until the pasta is al dente. Serve with freshly grated Parmesan cheese, sprig of basil and French bread.
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|Serving Size: 1 Serving (238g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 5.1mg||0 %|
|Potassium 177.7mg||5 %|
|Total Carbohydrate 11.5g||3 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 9.5g|
|Protein 1.4g||2 %|
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Calories per serving: 49
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