Name: Asparagus, bacon and parmesan tortiglioni
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 500 gram tortiglioni pasta; 500 gram asparagus, coarsely chopped; 2 teaspoon olive oil; 5 bacon rashers, thinly sliced; 1 clove garlic, crushed; 100 gram butter, chopped; 1/4 cup coarsely chopped flat-leaf parsley; 1/2 cup (40 grams) grated parmesan cheese; 1/2 cup (40 grams) grated mozzarella cheese; salt and pepper

Ingredients

500 gram tortiglioni pasta

500 gram asparagus, coarsely chopped

2 teaspoon olive oil

5 bacon rashers, thinly sliced

1 clove garlic, crushed

100 gram butter, chopped

1/4 cup coarsely chopped flat-leaf parsley

1/2 cup (40 grams) grated parmesan cheese

1/2 cup (40 grams) grated mozzarella cheese

salt and pepper

Method

1.Cook pasta in large pan of boiling, well-salted water, uncovered, until just tender. Drain and return to the pan.

2.Meanwhile, boil, steam or microwave the asparagus until just tender; drain.

3.In a large frying pan, heat the oil; add the bacon and cook, stirring, until crisp. Add the garlic and cook until fragrant.

4.Add the bacon mixture to the drained pasta with the butter, asparagus, parsley and a quarter of the combined cheeses; toss gently. Season to taste with salt and pepper.

5.Preheat the grill to hot. Transfer pasta mixture to a shallow 2.5-litre (10-cup) ovenproof dish. Sprinkle the top of the pasta with the remaining cheese, grill until browned lightly.

This recipe is best made close to serving.
Note

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Ingredients

Method

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