Pesto, Bacon & Spinach Spaghetti

Each week I spend many hours searching for new recipes which are quick and easy to make at the end of a long day, especially since going back to work. This week I was so excited to find this new and exciting dish which included our favourite sort of dip! We don't normally indulge in creamy pasta dishes to often so we thoroughly enjoyed every mouthful of this and in my books it was a huge success.

Pesto, Bacon & Spinach Spaghetti

Recipe adapted from September 2009 issue of Recipes+ Magazine

Serves 4

350g spaghetti

1 tbsp oil
4 bacon rashers, rind removed, thinly sliced

1 medium red onion, quarted, thinkly sliced

1 medium red (or green) capsicum, tinly sliced

2-3 small 'portions' of frozen spinach

150g tub chunky basil pesto, parmesan & cashew dip

400ml cream

grated parmesan, to serve

Cook pasta in plenty of boiling salted water for 10-12 minutes or until al dente. Drain pasta.
Heat oil in a large frypan over moderate heat.

Add bacon, onion and capsicum and frozen spinach portions; cook and stir for 7-8 minutes.

Add 100ml of cream and the basil pesto dip and stir. Gradually stir in the remaining cream in 100ml quantities, allowing it to reduce down in between.

Taste and season with salt and pepper.

Add the pasta into the sauce and serve at once topped with grated parmesan.