How to make 15-minute pesto spaghetti

Need to whip up a quick, refreshing dinner? You can’t go past this 15-minute pesto spaghetti (RECIPE BELOW). Made with tomatoes, pancetta and basil pesto, it really packs a punch.
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Pesto Spaghetti with Pancetta & Tomato
Serves 4 Prep 5 mins Cooking 10 mins
375g spaghetti
6 pancetta slices
250g cherry tomatoes, halved
½ cup (130g) Basil Pesto (see recipe p78)
60g pkt Coles Australian Baby Rocket
Shaved parmesan, to serve
Basil pesto, extra, to serve
1. Cook spaghetti in a large saucepan of boiling water following packet directions or until al dente. Drain well, reserving ¼ cup (60ml) of the cooking liquid.
2. Meanwhile, heat a large frying pan over medium heat. Cook the pancetta for 1-2 mins each side or until crisp. Transfer to a plate. Set aside to cool slightly. Coarsely tear into pieces. Increase heat to high.
3. Add the tomato to the pan and cook, tossing, for 2-3 mins or until the tomato begins to collapse.
4. Add spaghetti, pancetta, pesto, half the rocket and reserved cooking liquid to the pan. Cook, tossing, for 1-2 mins or until heated through. Divide among serving bowls. Top with parmesan, remaining rocket and extra pesto.
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