Chicken and bacon spaghetti with pistachio gremolata

1 Cook the pasta in a large saucepan of boiling water, following packet instructions, until al dente. Drain, reserving 1/2 cup of the cooking liquid.

2 Meanwhile, heat 1 tablespoon of olive oil in a large non-stick frying pan over medium-high heat. Add bacon, cook, stirring, for 5 minutes, or until the bacon is golden and crispy.

3 Add cherry tomatoes, courgettes, cooking liquid and chicken to pan with the bacon. Cook, stirring occasionally, for 5 minutes, or until the tomatoes are slightly softened. Add cooked pasta and toss well.

4 Meanwhile, combine chopped pistachios, grated lemon rind and parsley in a small bowl to make gremolata. Divide pasta among 4 serving bowls. Sprinkle with pistachio gremolata and serve.