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.