Fusilloni with red pesto and pine nuts

Serves 3
Toast the pine nuts in a non-stick pan. Meanwhile, cook the Fusilloni in plenty of salty water until al dente. In a saucepan, brown the chopped onion and the jowl bacon cut into strips in extra-virgin olive oil. Add the Red Pesto, diluting with a little of the pasta’s cooking water. Drain the Fusilloni and sauté them in the sauce, then transfer them into the dishes. Garnish with toasted pine nuts, Pecorino shavings, some fresh basil leaves and a drizzle of extra virgin olive oil.