•  375g fresh lasagne sheets, cut into 5cm ribbons
•  2 tablespoons olive oil
•  2 cloves garlic, crushed
•  1 long red chilli, chopped
•  1 brown onion, chopped
•  4 rashers bacon, trimmed and chopped
•  4 vine-ripened tomatoes, crushed
•  200g store-bought roasted capsicum, sliced
•  ¼ cup pine nuts, toasted
•  150g rocket leaves

  Cook the pasta in a large saucepan of salted boiling water for 3-4 minutes or until al dente. Drain and return to the saucepan to keep warm. Heat a large non-stick frying pan over medium heat. Add the oil, garlic, chilli, onion and bacon and cook for 5 minutes or until the onion is soft. Add the tomato and capsicum and cook for 10 minutes or until the sauce has thickened slightly. Add the sauce to the pasta. Stir through the pine nuts and rocket and gently toss to combine. Serves 4.