Linguini with Bacon, Chilli and Watercress Pesto

recipe-01 12 rashers of bacon, chopped
5 tbsp olive oil
2 cloves garlic, finely chopped
2 small chillis, finely chopped
400g Linguini
3 tbsp Watercress Pesto
3 tbsp double cream
100g Parmesan cheese, finely grated

Fry the bacon in olive oil, add garlic and chilli after about 3-4 minutes - be careful not to burn garlic. In a separate pan, cook the linguini until al dente, drain and add to the bacon mixture. Spoon in the pesto and cream, stir over a low heat until warmed through. Season, serve with Parmesan sprinkled on top.