There are many wonderful pastas on the market these days. Apart from the huge variety of shapes, there are multicoloured pastas that make a welcome change to the plain variety. Tomatoes are used to colour the pasta red, and spinach to colour it green. Don’t be put off if you don’t like the taste of either tomato or spinach, even the fussiest of children, that hate both, will eat this pasta with gusto!
- 8oz (225g) tricolour pasta twists
- 4 rashes lean bacon
- 2 tblsp freshly grated Parmesan cheese
- 2 tblsp olive oil
- Benenden Sauce
- salt & pepper
- Bring a pan of salted water to the boil.
- Add the pasta and cook for 8-10 minutes.
- Add 1 tblsp of olive oil to the pasta whilst it’s cooking as this helps to stop it sticking together.
- Meanwhile cut the rind off the bacon and then chop it into bite size pieces.
- Heat 1 tblsp of olive oil a frying pan and fry the bacon until golden brown and slightly crispy.
- Grate the Parmesan cheese using the fine side of your cheese grater.
- When the pasta is ready, drain and then tip the pasta into a warm serving dish. Drizzle liberally with Benenden Sauce; add the crispy bacon, season with salt and freshly grated black pepper and toss. Finally, sprinkle the Parmesan cheese over the top and serve immediately.
- Serve with a side salad, warm French crusty bread straight from the oven, and a chilled bottle of Chablis.
Friday, September 12, 2008