• 400g spaghetti

• 1 ½ cup cherry tomatoes

• 5 slices of pancetta

• 1/2 cup basil pesto

• 1 pkt Baby Rocket

• Basil pesto

• Shaved parmesan

4 people

Pesto Pancetta Pasta

1. Cook spaghetti in boiling water until al dente. Drain well, reserving 1/4 cup of the liquid.

2. Heat a large frying pan over medium heat. Cook the pancetta for 1 minute side or until crisp. Set aside to cool slightly then tear into pieces.

3. Add the tomato to the pan, tossing for 2-3 mins or until the tomato begins to soften.

4. Add spaghetti, pancetta, pesto, half the rocket and pasta water to the pan. Cook, stir through and serve. Top with parmesan.

5. While rice is standing, in cleaned small pan slowly boil remaining 1/3 cup coconut milk with remaining 3 tablespoons sugar, stirring occasionally, 1 minute. Transfer sauce to a small bowl and chill until cool and thickened slightly.

6. To serve, mold 1/4 cup servings of sticky rice on dessert plates. Drizzle desserts with sauce and sprinkle with sesame seeds. Divide mango slices among plates.