Creamy Rigatoni

Ingredients

500g dried rigatoni pasta (or whatever shape you like)

300ml pure cram

200ml sour cream

100g basil pesto (store bought is fine)

2 rasher bacon, thinly sliced

100g prosciutto, roughly chopped

1 med brown onion, halved and thinly sliced

1/2 cup chopped semi sun-dried tomatoes, rough chop

300g button mushrooms, halved and thinly sliced

2 Roma tomatoes, chopped

1 stem spring onion, sliced

60g mix baby spinach & rocket leaves

2 Tbsp grated Parmesan

Knob of butter and drizzle of olive oil for frying

Ground black pepper to taste

(No salt necessary)

Directions

Cook your pasta as per package directions, strain and set aside.
In a large pan (or use the same pot as pasta was cooked in), heat a knob of butter and a drizzle of olive oil over high heat. Add bacon, prosciutto, onion and sundries tomatoes. Cook until bacon has started to brown (3 or 4 minutes) and prosciutto has crisped up a little. Now add mushrooms and cook, stirring, for a further 2 minutes. Now for the tomatoes and Spring onion- stir in until heated. Now stir in your creams and basil pesto. Once the sauce has heated through, remove from heat and throw your greens over the top. Grate some Parmesan over the top and you are ready to put it all together.
Return your pasta to the pot over heat again. Add the rest (with some black pepper if you like) and stir over heat until heat through and well combined. Serve!
Beautiful dish- takes very little time to make and packed full of great flavour.
Probably serves 6 or more.
I thought maybe a few toasted pine nuts for next time I make it.. But awesome without it anyway. Enjoy!

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