NEAPOLITAN PASTA

75g pasta shells

seasoning

1 rasher of back bacon

1 small onion

l00g tinned tomatoes

25g mushrooms

25g peas and sweetcorn

sunflower oil

mixed herbs

25g grated cheese for garnish

METHOD

1 Half fill a large pan with cold water and bring to the boil. When boiling add the pasta and boil for 10-12 minutes until tender.

2 Collect the rest of the ingredients.

3 Chop onions and slice mushrooms.

4 Snip bacon.

5 Fry onion, mushrooms sweetcorn, peas and bacon in oil gently for 3-4 minutes until cooked.

6 Stir in tomatoes and herbs and heat gently.

7 brain pasta shells and stir into tomato mix.

8 Serve and garnish with grated cheese.