350g/12oz gluten free pasta
300g/10½oz smoked bacon, cut into small pieces
150g/5½oz low FODMAP pesto
salt and freshly ground black pepper
25g/1oz Parmesan shavings, to serve
Try serving with gluten free spaghetti and a drizzle of extra virgin olive oil.
Bring a pan of salted water to the boil, then add the gluten free pasta. Cook according to the pasta packet instructions. Drain the gluten free pasta.
Meanwhile, fry the bacon in a large, dry pan over a medium-high heat for about 10 minutes, or until crisp and golden-brown, stirring often.
Reserve 2 tablespoons of the cooked bacon and add the remainder to the pasta.
Add the pesto to the cooked pasta mixture. Season with black pepper and stir. Tip into a serving dish, scatter with the reserved bacon and Parmesan and serve.
Recipe adapted from: Good Food