Crunchy Bacon and Pasta shells
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| Prep time: 10min |
Cooking time: 20min |
| Serving 4 | Amateur |
Ingredients
350 g Pasta shells
150 g Frozen peas
5 stalks Fresh asparagus, trimmed and cut into 3 cm pieces
150 g Pancetta (or bacon)
200 g Ricotta cheese, broken into pieces (or cottage cheese)
1 Lemon
1 Tbsp Olive oil
2 tsp Fig jam
1 pinch Salt and pepper
1/4 c Fresh rocket leaves
1/4 c Fresh basil leaves
Instructions
Step 1
Cook the pasta shells in a large saucepan of boiling water for 8 - 12 minutes until al dente. Add the peas and asparagus in the last 2 minutes of cooking. Drain, rinse under cold water and return to saucepan.
Pasta shellsFrozen peasFresh asparagus, trimmed and cut into 3 cm pieces
Meanwhile preheat grill. Lay the pancetta in a single layer on an oven tray. Place under the grill for 2 - 3 minutes on each side or until golden and crisp. Remove and drain excess fat on a paper towel.
Pancetta (or bacon)
Break pancetta into pieces and add to the pasta with ricotta. Finely grate lemon rind over pasta and season with salt and pepper. Juice lemon and whisk together with oil and jam in a small jug. Pour over pasta. Add rocket and basil. Toss to combine and serve.
Pasta shellsRicotta cheese, broken into pieces (or cottage cheese)LemonOlive oilFig jamFresh rocket leavesFresh basil leavesPancetta (or bacon)Salt and pepper Similar Recipes
30min
Amateur
30min
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