Taken from the BBC Good Food Easy Italian booklet July 2008. I used this recipe whilst we were caravaning in the South of France with limited utensils and space and it worked wonderfully. My 3 yr old (who's recently become a fussy eater) loved it and it has quickly become a family favourite. You can alter the amounts for each ingredient to suit as the original recipe doesn't actually specify amounts and this is just how I did it. I also added some grated cheddar to the topping just because we all love cheese.

Ingredients

4 serv.

onion, chopped↗1
slices bacon (either smoked, unsmoked or lardons)8
large courgette, sliced (or 2 small)↗1
green pesto sauce (heaped)↗3 tablespoons
g chopped tomatoes400 g
g pasta (whichever type you prefer, I used spirals)↗400 g
cup breadcrumbs (fresh)↗1 cup
cup parmesan cheese, freshly grated↗1⁄2 cup

Step-by-step instructions

1
Heat the oven to 180C/gas 4.
2
Put the pasta on to boil.
3
Chop the bacon into pieces.
4
Fry the onion and bacon in a pan for a minute or two.
5
Add the courgette to the onion and bacon, fry for another couple of minutes until onion is soft.
6
Add the pesto and tin of tomatoes then season.
7
Mix together.
8
Add to the drained pasta, combine thoroughly then pour into an ovenproof dish.
9
Mix breadcrumbs and parmesan together and top the pasta with the mixture.
10
Bake for 15 minutes until topping is golden.
11
Serve.

Source: food.com

Original recipe ↗

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