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Prepare dried rigatoni.
You need to prepare pure cream.
Prepare sour cream.
Prepare basil pesto.
Prepare medium brown onion, halved and sliced.
Prepare bacon, thinly sliced.
Use Proscuitto, roughly chopped.
You need semi-sundried tomatoes, chopped.
Prepare button mushroom, halved and sliced.
Use Roma tomatoes, diced.
Prepare Spring onion, sliced.
Prepare mix baby spinach & rocket leaves.
Provide grated Parmesan.
Provide butter, for frying.
Provide olive oil, for frying.
Provide Cracked black pepper.
Prepare *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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