Home-from-work spaghetti

• dried spaghetti or other pasta↗400g g
• rashers streaky bacon↗4
• courgettes↗2
• cherry tomatoes↗200g g
• olive oil↗2 tbsp tbsp
• pesto↗4 tbsp tbsp
• freshly grated parmesan

  to serve

Step-by-step instructions

1. 1

   Bring a large pan of salted water to the boil (use boiling water from the kettle to speed things up). Add the spaghetti and return to the boil, then cook at a rolling boil for the time given on the pack, stirring once or twice. This usually takes 10-12 minutes.

2. 2

   Meanwhile cut up the bacon and courgettes into small chunks. Halve the tomatoes.

3. 3

   Heat the oil in a large, deep frying pan, add the bacon and fry for 5 minutes, until it starts to crisp. Tip in the courgettes and tomatoes and cook for a further 2-3 minutes until the courgettes begin to brown round the edges and the tomatoes start to soften.

4. 4

   When the pasta is cooked, spoon a couple of tablespoons of the cooking water into the vegetables, then drain the pasta and tip it into the vegetables too. Spoon in the pesto and toss well until everything is evenly coated. Serve straight from the pan, with freshly grated parmesan.