Speedy Bacon Ranch Pasta

Cook the pasta

• Cook the farfalle pasta according to the packet instructions, in boiling salted water.
• Before you drain the pasta reserve a mug of the cooking water for the sauce.

Make the sauce

• Chop the streaky bacon into lardon sized pieces.
• Chop the red onion and bell pepper.
• Heat a dash of oil in a frying pan over a medium heat and cook the bacon until golden and crispy, around 5 minutes.
• Remove with a slotted spoon and set aside, leaving a little bacon fat in the pan, for cooking the veg.
• Add the bell pepper and red onion with a pinch of salt, and cook for 4–5 minutes until softened.
• Make the ranch by mixing together the Dr. Will’s Avocado Oil Mayo, lighter crème fraîche, garlic granules, onion granules and dried dill.
• Juice the lemon then start by adding half the lemon juiceto the ranch, then add more to taste.

Finish the dish & Plate Up

• Chop the flat leaf parsley.
• Add the drained pasta to the bell pepper and onion, then toss in the crispy bacon and creamy ranch.
• Mix well, adding a splash of reserved pasta cooking water if needed to loosen the sauce. Check the seasoning and adjust to taste.
• Divide into bowls, then sprinkle over the fresh parsley. Tuck in and enjoy!