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Prepare dried rigatoni.
Prepare pure cream.
You need sour cream.
Use basil pesto.
You need medium brown onion, halved and sliced.
Provide bacon, thinly sliced.
You need Proscuitto, roughly chopped.
Provide semi-sundried tomatoes, chopped.
Use button mushroom, halved and sliced.
Prepare Roma tomatoes, diced.
You need to prepare Spring onion, sliced.
You need mix baby spinach & rocket leaves.
Use grated Parmesan.
Prepare butter, for frying.
You need to prepare olive oil, for frying.
Prepare Cracked black pepper.
Provide *no salt required*.

Cook your pasta as per package directions, strain and set aside..
Prep ingredients and set aside..
In a large pan (or use the same pot as pasta was cooked in), heat a knob of butter and a drizzle of olive oil over high heat. Add bacon, prosciutto, onion and sundries tomatoes. Cook until bacon has started to brown (3 or 4 minutes) and prosciutto has crisped up a little..
Now add mushrooms and cook, stirring, for a further 2 minutes..
Now for the tomatoes and Spring onion- stir in until heated. Now stir in your creams and basil pesto..
Once the sauce has heated through, remove from heat and throw your greens over the top. Grate some Parmesan over the top and you are ready to put it all together..
Return pasta to pot over heat. Add sauce and stir well until combined and heated through. Serve!.

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