Wednesday, 26 March 2014

Bacon Asparagus Pasta

     This amazingly colourful dish would be a GREAT dinner idea and we are thinking maybe something we should be making for our families tonight. What better way to fool the kids into eating vegetables than with something so pretty when on a plate combined with pasta and BACON! Who could resist a little bacon... I know we at Perfect Pans couldn't. If you want to bring this dish to the next level you could always swap out bacon for pancetta. We found this dish on our Twitter  feed from Gimmesomeoven and thought our fans would love it! Enjoy this dish and share it on our new recipe app.

      Perfect Pans Recipes and more

Bacon Asparagus Pasta

Ready in 20 minutes
Serves 3-4


250g uncooked pasta (I used linguine)
8 strips uncooked bacon or pancetta, diced
250g fresh asparagus, ends trimmed and cut into 2-inch pieces
120ml cup dry white wine
32g grated or flaked Parmesan cheese


Cook the pasta in a Large Crafond or Castey Vulcano Stock Pot of salted water al dente according to package instructions.

Meanwhile, add bacon to a Crafond Sauté pan. Cook over medium heat, stirring occasionally, until crispy. Remove the bacon with a slotted spoon and set aside. Add asparagus to the pan and sauté in the bacon grease for about 5-6 minutes, stirring occasionally, until cooked. Remove asparagus with a slotted spoon, and set aside with the bacon. Slowly add the white wine to the pan, and gently scrape the bottom of the pan with a spoon to de-glaze the pan and pick up all of those yummy brown bits. Continue cooking for 5 minutes, or until the wine has reduced by about half.

When the pasta is cooked, drain it. Then add the pasta, asparagus, bacon and 1/4 of the Parmesan cheese to the sauté pan, and toss until combined. Sprinkle pasta with the remaining Parmesan cheese and serve immediately.

No comments:

Post a Comment