Farfalle: Asparagus & Bacon

30 Apr

This is a seriously simple and very tasty pasta dish making good use of this season’s crop of asparagus. Bacon, as we know it in England, does not really exist in France but there are many kinds of lardons available, chopped pieces of raw cured pork. This recipe uses unsmoked lardons which is the nearest to cured English or Danish bacon.

Serves 2 Prep & Cook 15 minutes

* 150-200g fresh asparagus spears
* 2 portions of pasta shapes ( I use a small bowl to measure out our portions).
* 1-2 tbsp olive oil
* 100g bacon cut into matchsticks
* 2 large cloves garlic, sliced
* 1/2 small onion
* 1 hot red chilli
* black pepper (to taste)
* Handful fresh herbs (to taste)
* parmesan grated (to taste)

Heat a large pan of salted water and when boiling drop in the pasta, cook for 8-12 minutes until just cooked, drain. Meanwhile wash and chop the asparagus into bite sized pieces, mince the onion, slice the garlic and slice the chilli (removing the seeds) and chop the bacon if it is not already chopped. Wash the herbs (I used marjoram and wild rocket but you could use parsley or any other herb you like) and chop roughly.

Heat the oil in a wide pan, a wok is good, add the bacon and fry until beginning to brown add the onion, garlic and chilli and fry for a few minutes until the onion softens. Add the cooked pasta, a crunch of two of black pepper, and the fresh herbs, stir well to mix. Serve scattered with freshly grated parmesan.

This recipe was originally posted on www.masdudiable.com on 30/4/2007.


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