Ingredients
375g
dried spaghetti pasta
250g
punnet cherry tomatoes, halved
3
bacon rashers, rind removed, thinly sliced
150g
ctn Copperpot Basil with Cashew & Parmesan Chunky Dip
40g
baby rocket leaves
*Optional: Sauteed spinach in olive oil and lemon for decoration
*Optional: Sauteed spinach in olive oil and lemon for decoration
Method
1.Cook
pasta in a large saucepan of salted boiling water following packet
directions. Drain, reserving 60ml (1/4 cup) of the cooking liquid.
Return the pasta to the pan.
2.Meanwhile,
preheat oven to 200°C. Line a baking tray with non-stick baking
paper. Place the tomato, cut-side up, on the prepared tray. Season
with salt and pepper. Bake for 10 minutes or until softened slightly.
3.Heat
a large non-stick frying pan over medium-high heat. Cook bacon,
stirring occasionally, for 5 minutes or until crisp and golden. Add
tomato, bacon, dip, rocket and the reserved cooking liquid to pasta.
Toss until well combined.
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