Cook your pasta as per package directions, strain and set aside.
In a large pan (or use the same pot as pasta was cooked in), heat a knob of butter and a drizzle of olive oil over high heat. Add bacon, prosciutto, onion and sundries tomatoes. Cook until bacon has started to brown (3 or 4 minutes) and prosciutto has crisped up a little. Now add mushrooms and cook, stirring, for a further 2 minutes. Now for the tomatoes and Spring onion- stir in until heated. Now stir in your creams and basil pesto. Once the sauce has heated through, remove from heat and throw your greens over the top. Grate some Parmesan over the top and you are ready to put it all together.
Return your pasta to the pot over heat again. Add the rest (with some black pepper if you like) and stir over heat until heat through and well combined. Serve!
Beautiful dish- takes very little time to make and packed full of great flavour.
Probably serves 6 or more.
I thought maybe a few toasted pine nuts for next time I make it.. But awesome without it anyway. Enjoy!
No salt necessary.
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|Serving Size: 1 Serving (181g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 163 (80%)|
|Amt Per Serving||% DV|
|Total Fat 18.1g||24 %|
|Saturated Fat 7.1g||36 %|
|Monounsaturated Fat 7.1g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 29.2mg||9 %|
|Sodium 206.2mg||7 %|
|Potassium 417.4mg||11 %|
|Total Carbohydrate 6.9g||2 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 5.3g|
|Protein 5.2g||7 %|
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Calories per serving: 205
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