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150g Chiltern Charcuterie Pancetta
Fill a large pan with water and season with salt. Bring to the boil.
Whilst this is happening, use a food processor to blend the pine nuts, basil, Parmesan and garlic clove. Slowly add the olive oil.
Once the water is boiling, cook and drain the pasta according to the packet instructions.
Mix the pesto with the pasta. Season to taste. Finally squeeze in half a lemon and serve.
For added taste, lightly fry the roughly chopped pancetta. Add this before serving.
Double up on the pesto and reuse later in the week.
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