Bacon and Broccoli Pasta

It just goes to show what you can do with bits of stuff out of the fridge and/or the store cupboard if you only use your memory. In the supermarket the other day I noticed while reading the instructions on a pottle of pesto that the contents stirred into a pot of pasta would produce a passable repast. But why, I reasoned, should one have to buy pesto to do this? The result is as follows.

Ingredients.
2 cloves garlic, peeled and chopped.
1/2 head broccoli, chopped.
1/4 cup cashew nuts.
1/4 cup chopped walnuts.
1/4 cup grated parmesan.
1 handful fresh basil leaves, shredded.
1/2 cup olive oil.
Salted water.
3 cups pasta spirals.
1 tblsp olive oil.
1 cup diced bacon.
1 onion, peeled and chopped.

Method.
Place the garlic and the broccoli in a pot with a little water and bring to the boil. Parboil for 5 minutes, then remove from the heat and drain well. Place the broccoli, garlic, nuts, cheese, basil and olive oil in a bowl and mash using a kitchen wand until an evenly constituted pesto is obtained. Set the pesto aside, preferably in the fridge for a couple of hours to let the flavours combine.
Bring the salted water to a rolling boil and add the pasta. While it is cooking [6-8 minutes] heat 1 tablespoon of olive oil in a separate pan over a hot flame. Add the bacon and fry until browned then add the onion, continuing to stir fry until the onion is soft. Reduce the heat under the bacon mixture and drain the pasta, reserving the water. Add the pasta to the bacon mixture, stir well, then stir the broccoli pesto through it. Add a little of the pasta water to thin the sauce out if required.

Serves: 2.

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