@nikittalouise1: I am an absolute nightmare for letting pesto go off in the fridge so always try to make sure I plan a few other meal close after opening it to make sure it doesn’t go to waste. If you made my pesto chicken from the other week this creamy pesto pasta is a fab one to use your open pesto with & is up there with one of my absolute favesss! To make 3 large or 4 small portions of this you will need: 2 large chicken breasts diced 4 rashers bacon diced 1 large red onion diced 3 tbsp basil 2 garlic cloves minced 300ml single cream 2 tbsp @sacla_uk pesto 80g grated parmesan 100g grated cheese (I used a mix of cheddar & mozzarella) 300g rigatoni pasta Salt & pepper Place the pasta on to boil as per the cooking instructions Fry off the chicken, onion & bacon in some oil on a medium heat for 10 mins until browned season with plenty of salt & pepper Add the garlic & basil stir through and then cook for another 5 mins Add the cream & pesto along with a ladle of pasta water. Stir through & leave on a low heat for 5 mins. Add the parmesan, stir through & then add the cooked pasta once it has been drained off Add the pasta to an ovenproof dish top with the grated cheese and then bake in the oven for 15 mins at 180 in the middle of the oven
