- 1 Jar Legnano artichokes pesto;
- 14,10 oz of your preferred pasta;
- ½ Onion;
- 0,88 oz Parmesan;
- 1,76 oz bacon;
- Black ground pepper;
Cook the pasta “al dente” in salted water.
In the meanwhile cook the diced bacon in a frying pan until golden and crunchy.
Drain the pasta and pour into a pan with the sauce.
Add the Parmesan, the chopped parsley and crispy bacon cubes.
Stir fry for few seconds and serve