Bacon, Bean and Potato Fettucine
Recipe type: Main
Cuisine: European
  • 1 Leek
  • 3 Bacon rashers
  • 2 Potatoes (peeled)
  • 1 handful Green beans
  • 2 tbsp Pine nuts (toasted)
  • 4 tbsp Pesto
  • ½ Large red chilli (diced )
  • 2 tbsp Parmesan cheese (shredded)
  • 150 gm Haloumi
  • Fettucine
  • 1 handful Parsley
  1. Saute leeks in butter on low heat until soft, 5-7 mins. Cut bacon rashers into rough pieces and fry until crisp. Put aside.
  2. Slice beans diagonally into 3 cm lengths. Blanch for 2 mins in boiling water. Cut potatoes into small cubes (1.5-2cm) and boil until just tender.
  3. Cook pasta until it is a minute short of being ready.
  4. While pasta is cooking, add leeks, beans, bacon and potatoes to pan along with chilli and pesto and 1-2 tbsp olive oil. Meanwhile, fry cubes of haloumi until browned all over.
  5. Add fettucine to pan along with 2-3 tbsp of cooking water from the pasta. Add pine nuts and parmesan cheese and mix together to heat.
  6. Serve with haloumi on top and shredded parsley leaves.
Recipe by Craig Cooks at