Pasta with Bacon and Asparagus
7,5 / 10
- 80 grams Bacon (in slices)
- 2 Tbsps grated pecorino romano
- peppers (freshly ground)
- 400 grams green Asparagus
- 400 grams Rigatoni
- 4 Tbsps olive oil
- 1 large tomato
How healthy are the main ingredients?olive oilpecorino romanosalttomatoBasil
Peel the bottom third of the asparagus and cut off the woody ends. Rinse the asparagus and cut diagonally into 1-2 cm (approximately 1/3-1/2 inches). Cook in boiling, salted water and blanch the asparagus for 2-3 minutes. Drain in a colander.
Cook the pasta according to package directions until al dente.
Drain the pasta.
Rinse the tomatoes, cut into quarters. Remove the core and dice small.
Roll up the bacon and cut into 1 1/2 cm (approximately 1/2 inch) thick slices.
Heat olive oil in a pot. Add the cooked noodles, asparagus, and mix. Season with salt and pepper. Serve garnished with diced tomatoes, bacon and basil leaves.