Ingredients
Method
1.Cook pasta in plenty of boiling salted water 10-12 minutes or until tender but firm to the bite. Drain pasta, reserving 1/4 cup of cooking liquid
2.Meanwhile, heat a large, deep frying pan over moderate heat. Add bacon, onion and capsicum; cook and stir 6-7 minutes or until capsicum softens. Add spinach; cook 1 minute.
3.Add pasta, reserved cooking liquid and pesto dip to pan; toss until heated. Spoon into bowls. Serve at once topped with shaved parmesan.
Replace pesto dip (and reserved cooking liquid) with a 400g can diced tomatoes.
Note