linguine with white beans, bacon and pesto

Creamy, garlicky, a little bit spicy…um, yes please.

Pasta is such a reliable go-to, and this cheeky little dish is bound to become part of your regular pasta menu. White beans are an ideal ingredient to keep stocked up on in your cupboard - they’re so versatile and a welcome addition to most parties. Especially when garlic and bacon are involved. Tinned cannellini beans can be used here, or the snazzier jarred ones from Brindisa Navarrico if you’re feeling fancy.

ingredients (serves 2)

1/2 jar/tin of white beans

4 rashers of streaky bacon or pancetta

Linguine (roughly 80-100g per person)

2 tablespoons of pesto

2 garlic cloves (finely chopped)

Parmesan or pecorino cheese to garnish

Chilli flakes, to taste

method

Get your pasta in a boiling pot of salted water while you prep your other ingredients.

Thinly slice the bacon.

Finely chop the garlic or use a garlic press (which is so useful but such a nightmare to clean).

Heat some oil in a separate pot and add the bacon until it starts to crisp up. Then add the garlic.

Before the garlic browns, drain your beans and add them to the mix. Sprinkle some chilli flakes in there if that’s your style, or leave them out if you don’t like the heat.

Mix it all together. You basically just want to heat the beans up.

Then drain your pasta.

Put your pasta back into the pot it was cooked in and stir in the pesto before adding the rest of the ingredients and mixing together.

Grate a little (or a lot of) cheese over the top and devour.