Ingredients:
2
slices bacon – cut into lardon (1 cm width)
2 slices bacon – cut into lardon (1 cm width)
Method:
2. Measure all
ingredients out and prepare them accordingly (mis en place).
3. Heat a medium sauté
or braising pan over high heat.
4. Once hot, add bacon
and cook until lightly golden.
5. Turn heat to medium
and add olive oil, onion, garlic, chilli flakes, cook until onions are
translucent 3-4 minutes.
6. At this point the pot
of water should be boiling, cook pasta according to instructions on box.
7. Deglaze sauté pan with
½ cup of stock, gently scraping the bottom of the pan to release the flavourful
bacon bits, let reduce by half over medium heat.
8. Toss in spinach, peas
and pine nuts. Season with salt & pepper. Cook until spinach is wilted and peas are heated through, 2
minutes. Check for seasoning and adjust to your liking.
9. Drain pasta once
cooked and add to pan, gently toss altogether and garnish with fresh parsley, serve
with fresh grated Parmigiano cheese or extra chilli flakes.
Vocabulary:
Lardon: a small piece or strip of bacon.
Lardon: a small piece or strip of bacon.
Mis
en place: everything in place.
Products/Ingredients
- available at Consiglio’s
Spelt Pasta (Casarecce
cut):
Braiser
(Le Creuset):
Sauté Pan (Le Creuset):http://www.consiglioskitchenware.com/store/pc/Le-Creuset-Stainless-Steel-Saute-Pan-24-cm-9-5-in-2-9-lt-3-qt-1717p4426.htm
