The bacon rasher has to be one of the most versatile ingredients for flavour and body, and is especially great in pea soups (I'll post that one later). But this little experiment to have it as the protein in a pasta dish was a fantastic choice. Quick, simple, delicious.
BACON, MUSHROOM, PEAS - LINGUINI
2-3 large bacon rashers; 1/2 red onion chopped; 4oz mushrooms chopped; 2 servings linguini; handful chopped fresh parsley; 1/2 cup peas; 3/4 cup evaporated milk; dash cornstarch; big handful Parmesan cheese
Boil salted water and add linguini. Trim and chop the rashers and sauté in a hot pan 5 minutes and then add the onion and cook until soft and lightly browned. Add mushrooms and sauté another 4-5 minutes.
Add to the bacon mix the parsley, peas and evaporated milk. Mix the cornstarch in a small splash of water and then add that to the mix to thicken. Season.
Splash some olive oil over the cooked linguini before serving. Serve the sauce over the linguini and top with Parmesan.
No comments:
Post a Comment