Red Pesto Pasta Salad with Bacon

Add the pasta to a large pot of boiling, generously salted water. Cook until al dente. Drain.
In the meantime, make the red pesto. Combine the ingredients in a food processor or blender. Blend, until everything is thoroughly combined, but still has some texture. If too dry or too thick, add a few tablespoons water.
Make the caper breadcrumbs. Heat a large skillet over medium high heat, add 2 tbsp oil. Then the panko together with capers. Cook, stirring occasionally until the breadcrumbs are toasted, about 3 minutes. Add red pepper flakes, season with 1/4 tsp salt and 1/2 tsp black pepper. Cook for 1 minute. Transfer the breadcrumbs onto a plate.
In the same skillet, heat 2 tbsp oil over medium high heat. Add bacon, cook until crispy and golden brown, stirring occasionally, for about 5 minutes.
Add pasta and 3-4 heaped tablespoons red pesto to a mixing bowl, toss to combine. Add bacon, shaved Parmesan and breadcrumbs, toss to combine. Garnish with red pepper flakes and extra black pepper.
Enjoy, at room temperature for best flavor/texture.