Garden Veg and Cheese Pasta Bowl
7,1 / 10
ready in 45 min.
Cook the pasta in boiling, salted water until al dente.
Blanche the peas in boiling salt water for 3-4 min. Drain and quench with cold water.
Heat the oil in a pan and fry the bacon. Add the garlic and the peas and fry for a few minutes. Stir in the cheese. Add the drained pasta and mix well so that the cheese melts slightly. Served in preheated bowls and sprinkle with ground black pepper.