Basil pesto, cherry tomato & pancetta spaghetti

Prep 15 mins | Cook 15 mins | Serves 4

350g dried spaghetti
8 thin slices pancetta
250g mini roma tomatoes, roughly chopped

Basil pesto
2 cups basil leaves
2 garlic cloves, chopped
³⁄₄ cup olive oil
¹⁄₃ cup toasted pine nuts
40g parmesan cheese, finely grated

Step 1 To make basil pesto, place basil and garlic in a food processor. Process until evenly chopped. With the motor running, gradually pour in the oil in a thin stream until mixture is combined. Add pine nuts and pulse until roughly chopped. Stir in parmesan. Set aside.

Step 2 Cook spaghetti in a large saucepan of boiling water following packet directions, until al dente.

Step 3 Meanwhile, preheat a grill on high heat. Place pancetta on a grill tray and grill on both sides until golden at the edges. Transfer to a plate lined with paper towel. Set aside to cool. Break into pieces.

Step 4 Drain pasta and return to the pan. Add basil pesto, tomatoes and pancetta. Season with salt and pepper to taste. Toss over low heat until combined and serve.

Good for you ... Basil

If consumed in larger quantities, as in pesto, basil contributes beta carotene and vitamin C. Beta carotene is converted to vitamin A in the body and, like vitamin C, plays a role in the normal functioning of the body’s immune system