Preparation time is 15minutes
Cook time is 20minutes
Total time is 35minutes
Serve is for 4 people
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 1 clove garlic, finely chopped
- 2tablespoons flat-leaf parsley, chopped
- 250grams cherry tomatoes
- 1 1/2tablespoons balsamic vinegar
- 2teaspoons lemon, rind finely grated
- 1/4 cup parmesan, coarsely grated
- 1 1/2 cup sourdough breadcrumbs (see tip)
- 60grams rocket leaves
- 250grams streaky bacon
- 300grams fusilli
- 2tablespoons basil leaves, chopped
Nutrition per serving
2410kJ / 578Cal
2410 Kilojoules or 578 Calories
28% of daily energy intake*
Protein
26.2grams
Fat
24.0grams
Carbs
65.5grams
Sugars
8.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 6
Line an oven tray with baking paper. Lay bacon on tray and transfer to a cold oven. Heat oven to 180°C. Cook for 20 minutes or until bacon is well coloured. Transfer to plate lined with paper towel and set aside.
Step 2 of 6
Meanwhile, cook pasta in a large saucepan of boiling, salted water following packet instructions. Drain.
Step 3 of 6
To make pangrattato, heat oil in a frying pan over medium heat. Add breadcrumbs and garlic and cook, stirring, for 5 minutes. Add parsley, basil and lemon rind and cook for a further 3-5 minutes or until browned.
Step 4 of 6
Crush cherry tomatoes with a fork in a bowl to catch any juices. Whisk oil and vinegar in a separate bowl and season to taste. Break cooked bacon into small pieces.
Step 5 of 6
Combine warm pasta, crushed tomatoes, bacon, half the parmesan and rocket in a large bowl. Add balsamic dressing and mix well.
Step 6 of 6
Serve sprinkled with pangrattato and remaining parmesan.
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