Take a pan over a medium heat and add 1 teaspoon of olive oil, once it has come to temperature, add the onions and butter. Cook for 3 minutes, until translucent, then add the garlic. Cook for 1 minute, stirring so it does not burn.

Add the bacon, stirring occasionally, for around 6 minutes until cooked.

At this point you may have to drain some of the fat from the pan.

Then place back on a medium heat and add your cream. Cook and stir for around 3 minutes until reduced a little. Take this mix and place in your serving bowl and refrigerate for 15 mins to cool the bacon mix (not too long in the fridge or the cream and bacon will solidify).

Cook pasta as per packet instructions. Once cooked, run under cold water & drain. Drizzle 1 teaspoon of olive oil over the pasta, (so it doesn’t stick) mix and set aside.

Cook corn in a pot of boiling water until cooked through, around 2 minutes. Rinse under cold water, drain and set aside

To assemble: on top of your bacon mix, place the cold pasta, then the corn, then a layer of the pesto. I use the back of a spoon to smooth the pesto on top. Now finish with the sundried tomatoes and add some basil leaves for garnish.

Serve.