Cut the cheese into bite-sized cubes.

Cook the pasta in a pot of boiling, salted water until just tender. If using dried pasta, cook for 6–7 minutes or if using fresh, cook for 2–3 minutes. Drain and keep warm.

Prepare all the vegetable ingredients. Chop the garlic finely and cook the beans by boiling or steaming for 1 minute and drain. Cut the tomatoes in half and chop the spring onions. Heat the olive oil and garlic in a pan. Add all the vegetables including the sun-dried tomatoes. Add the cooked bacon and toss for 1 minute. Add the pesto and cubes of cheese, mix with the pasta and then serve if liked, with a little mixed leaves.

Garnish with herbs before serving.

This simple pasta dish is fresh, tasty and can be served chilled orwarm. Try with Ballybrie or even our Oakwood Smoked Cheddar.

  • 115g/4oz Ballybrie (cubed)
  • 225g/8oz pasta (tagliatelle or rigatoni)
  • 2 cloves garlic
  • 55g/2oz beans (either broad or green)
  • 55g/2oz baby tomatoes
  • Bunch of spring onions
  • 1 dsp olive oil
  • 25g/1oz sun-dried tomatoes,
  • coarsely sliced
  • 55g/2oz cooked & sliced back bacon
  • 1 dsp pesto
  • 115g/4oz mixed leaves e.g. chard/rocket
  • A few fresh basil leaves
  • Pinch of salt