Pasta met spek en walnoten-rucolapesto

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50 gr rucola
1 klein bosje peterselie
100 gr gepelde walnoten
2 tenen knoflook
zout, peper
olijfolie
300-400 gr tagliatelle (lintmacaroni)
200 gr of 1 dikke plak bakbacon
1/8 liter crème fraîche
75 gr versgeraspte Parmezaanse kaas

Maal de rucola, de peterselie, de walnoten, de knoflook, zout en wat peper met
4-6 eetlepels olijfolie in een keukenmachine of met een staafmixer tot een
puree en houd deze pesto tot het gebruik apart.
Breng ruim water met 1 theelepel zout aan de kook en kook de tagliatelle
volgens de gebruiksaanwijzing op het pak gaar.
Snijd intussen de bacon in dunne reepjes en bak die in 1 eetlepel olijfolie
zachtjes knapperig.
Verwarm de walnotenpesto met de crème fraîche al roerend op laag
vuur, maar breng de saus niet aan de kook.
Giet de tagliatelle af en schep hem met de Parmezaanse kaas door de saus.
Strooi de baconreepjes over de pasta en serveer direct.