Recipe
for :
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Tricolour Pasta Twists with Crispy Bacon
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 This
recipe for Tricolour Pasta Twists with Crispy
Bacon has been reproduced courtesy of Real
Food Direct.
Real Food Direct acts as a vital link in the chain
between specialist food producers and the customer.
Through just one web site (www.realfooddirect.co.uk),
the customer can access a wide range of high quality
delicatessen products and have them delivered to their
door. The goods are generally handmade by a wide range
of UK specialist producers from small artisan businesses.
By far the vast majority are entirely free of preservatives,
additives or artificial flavouring and some are certified
as organic by the Soil Association.
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!
Ingredients
for Tricolour Pasta Twists with Crispy Bacon
8oz (225g) tricolour pasta twists
4 rashes lean bacon
2 tblsp freshly grated Parmesan cheese
2 tblsp olive oil
Benenden
Sauce
salt & pepper
How
to make Tricolour Pasta Twists with Crispy Bacon
-
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.
Real
Food Direct
www.realfooddirect.co.uk/blog
Published
with permission of Real Food Direct
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