Spaghetti with Pine Nuts, Sundried Tomatoes and Pesto

Ingredients:

• 1 packet of Spaghetti, cooked
• 80g of Pine Nuts
• 3 Rashers of streaky bacon
• 8 - 10 good sized sun dried Tomatoes
• 1/2 cup balsamic vinegar
• 1 cup chopped fresh basil
• 1 tblspn chopped fresh thyme
• 1/2 cup chopped fresh flatleaf (continental or Italian) Parsley
• 2 or 3 cloves garlic, peeled
  
• Extra Virgin Olive Oil

Method

• While the pasta cooks, take about a quarter of the pine nuts and add them to a mortar and pestle with the garlic. Pound into a rough paste and add a lug of olive oil. Add the chopped herbs and pound into a rough pesto and put to one side. Strain the pasta, add pepper and olive oil to taste, put to one side.
  
• In a frying pan, heat another lug of olive oil. Put the remaining pine nuts in the pan and stir until they begin to brown, then add the balsamic vinegar. Roughly chop bacon into strips, and the sun dried tomatoes into thin strips. Once the liquid has coated the nuts and began to thicken, add the bacon.
• Once the majority of the liquid has thickened, add the tomato and fry until the bacon is cooked to taste, about 5 minutes.
• Add the pine nut and bacon mix to pasta, add the pesto and stir through. Serve immediately.
  

Great for lunch when you have friends over, as it's simple to make and doesn't take long at all. Optionally you can add almond slivers to the pine nuts and bacon, and you can add baby spinach or basil leaves to the pasta when you stir it all through. Experiment with your own herb combinations to make different pestos, or add Ricotta cheese or mascarpone to make a creamy pesto. Cumin seeds, crushed with Coriander, parsley and fennel seeds or tumeric make a nice pesto, especially when you substitute the sun dried tomatoes for roasted capsicum or peppers. I've also used a good dukkah mix instead of pesto before. Possibilities are limited only by your imagination and your pantry.

Enjoy!

-James, the Not So Skinny Cook