- Bring a large saucepan of water to the boil for the pasta, and a medium one for the potatoes.
- Peel the potatoes and cut into 1-cm cubes. Discard the rind and fat, then cut the bacon into 1-cm pieces. Peel and finely chop the onion.
- Add the pasta and some salt to the large pan and cook, uncovered, for 6–10 minutes, then add the peas and cook for 4 minutes, until the pasta is al dente.
- Add salt to the medium-sized saucepan and cook the potatoes, partially covered, over moderate heat for 7minutes or until tender. Drain and keep hot.
- Meanwhile, heat half the olive oil in a pan and fry the bacon over high heat, stirring frequently, for 2–3 minutes, until cooked. Transfer to a plate and put aside.
- Heat the remaining oil in the same pan, add the onion and cook gently for 5 minutes, until soft but not brown. Return the bacon to the pan and stir in the pesto and sour cream or yoghurt. Season well with pepper, then cover and keep warm.
- Drain the pasta and peas and return to their pan. Add the potatoes and gently stir in the bacon and pesto mixture.
- Grate the Parmesan cheese. Serve the pasta on individual warmed plates, garnished with the basil leaves and sprinkled with the grated Parmesan.
NUTRIENTS PER SERVING:
good source of vitamins A, B group, C, E and folate, and calcium and zinc.
If you find it difficult to buy bacon in a piece, you can substitute smoked ham or ham steaks. Cut the ham into 1-cm dice as directed; eliminate Step 5, and add the ham to the onions in Step 6 to heat through gently.