Bacon, courgette & caper one-pot pasta

Ingredients

• 90g bacon lardons

• ½ tbsp olive oil

• 1 medium courgette, coarsely grated

• 1 garlic clove, crushed

• 150g tagliatelle

• 1 tbsp drained capers

• ½ lemon, zested and juiced

• 20g pecorino, grated

• 2 handfuls of rocket

Instructions

1. Put the lardons in a pan and fry over a medium heat for 5 mins until crisp and golden. Remove from the pan and pour off any fat.
2. Heat the oil in the same pan and fry the courgette and garlic for 6-8 mins until lightly golden and most of the water has evaporated. Add the tagliatelle and pour in 400ml water. Stir until the pasta nests unravel, then cook uncovered for 7-9 mins, stirring frequently, until the pasta is al dente. Stir in the capers, lemon zest and juice, pecorino and lardons, adding a splash more water if it looks a little dry. Stir for a few seconds until the cheese starts to melt. Fold in the rocket until just starting to wilt, then serve.