|500 g||pasta — penne|
|60 ml||sunflower oil|
|10 g||fresh basil — torn|
|lemon — juice only|
|1-2||red chillies — chopped|
|100 g||bacon bits — crisply fried|
|45 ml||olive oil|
|100 g||mature cheddar — cut into strips with a vegetable peeler|
|salt and freshly ground black pepper|
|rocket — to garnish|
Bring a large saucepan of salted water to
Add the pasta and cook until al dente.
Drain and set aside.
Toast the sunflower seeds in a dry pan
until they become light brown.
Remove from the pan and set aside.
Dish the pasta into a large bowl and add
the rest of the ingredients, except the rocket.
Season with the salt and
Sprinkle the sunflower seeds over, garnish
with the rocket and serve hot or cold.