Runners Pasta recipe - try it, you'll love it!

This recipe by chef Graeme Shapiro, was published in a Runner's World from 2004. We've made it many times and it really is a lovely meal!

The RECIPE
500g fusilli or fresh taglierini pasta
250g basil pesto or olive tapenade
200g artichoke hearts
150g kalamata olives (remove stones first!)
150g roasted peppers
2 handfuls (30g) fresh basil - torn into pieces
100g pine nuts (or slithered almonds) - toasted (pop under the oven grill for a few minutes)
100g sun-dried tomatoes (preferably marinated) - finely sliced
250g cooked bacon - dice into pieces (smoked salmon/smoked chicken breast/tuna are other great options)
200g goats cheese or feta - crumbled into pieces

Method
Place the cooked pasta into a large bowl, add the pesto and toss through to coat the pasta. Add the rest of the ingredients. If you are serving the pasta warm, add the cheese last just before serving. Garnish with fresh basil or parmesan/pecorino shavings.

"This dish has amazing versatility and is great eaten warm or cold and invites one to play around with the idea that the dish is what you make of it," says Shapiro. "You can decide to add or subtract ingredients at will, such as anchovies, cherry tomatoes, fried mushrooms or soft boiled eggs. Remember, when cooking pasta you need lots of rapidly boiling, salted water. No oil is necessary and you don't place a lid onto the pot - it will boil over! When cooking pasta, don't forget to stir the pot from time to time. Fresh pasta from the refrigerated section of a supermarket takes only about 4 minutes to cook".