Creamy Rigatoni with Prosciutto & Basil Pesto

• 500 g dried rigatoni
• 300 ml pure cream
• 200 ml sour cream
• 100 g basil pesto
• 1 medium brown onion, halved and sliced
• 2 rashers bacon, thinly sliced
• 100 g Proscuitto, roughly chopped
• 1/2 cup semi-sundried tomatoes, chopped
• 300 g button mushroom, halved and sliced
• 2 Roma tomatoes, diced
• 1 stalk Spring onion, sliced
• 60 g mix baby spinach & rocket leaves
• 2 Tbsp grated Parmesan
• 1 knob butter, for frying
• 1 drizzle olive oil, for frying
• to taste Cracked black pepper

1. Cook your pasta as per package directions, strain and set aside.
2. Prep ingredients and set aside.
3. 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.
4. Add bacon, prosciutto, onion and sundries tomatoes.
5. Cook until bacon has started to brown (3 or 4 minutes) and prosciutto has crisped up a little.
6. Now add mushrooms and cook, stirring, for a further 2 minutes.
7. Now for the tomatoes and Spring onion- stir in until heated.
8. Now stir in your creams and basil pesto.
9. Once the sauce has heated through, remove from heat and throw your greens over the top.
10. Grate some Parmesan over the top and you are ready to put it all together.
11. Return pasta to pot over heat.
12. Add sauce and well until combined and heated through.
13. Serve!

cream, sour cream, basil pesto, brown onion, rashers bacon, semisundried tomatoes, button mushroom, tomatoes, onion, baby spinach, parmesan, knob butter, olive oil, pepper

Taken from cookpad.com/us/recipes/486519-creamy-rigatoni-with-prosciutto-basil-pesto (may not work)