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Home » Jenny Morris » Recipe: Angel hair pasta drenched in Parmesan, cream, rocket, sundried tomato and bacon sauce

Recipe: Angel hair pasta drenched in Parmesan, cream, rocket, sundried tomato and bacon sauce

Ingredients

400 g angel hair pasta, cooked al dente in lots of salty water

 

For the sauce
50 g unsalted butter
2 cups cream
100 g Parmesan cheese, freshly grated
2 cloves garlic, crushed
1 cup crispy bacon bits
200 g wild rocket
1 level tsp black pepper, cracked
1 cup sundried tomatoes

 

Method


Put the butter, cream, Parmesan and garlic into a large saucepan and heat very gently until thoroughly blended. Turn up the heat and simmer for 2 minutes.

 

Add the pasta, heat through, then stir in the bacon, rocket, black pepper and sundried tomatoes. Don’t wait – pile into bowls, eat and enjoy with a delicious glass of Perdeberg Vineyard Collection Cinsault.

 

About Perdeberg Vineyard Collection Cinsault
This wine shows a subtle red colour. Fresh and light aromas are enhanced by flavours of red berries, cherries and candyfloss. The palate is soft and spicy with a lingering aftertaste.

 

 

Download my Recipe: Angel hair pasta drenched in Parmesan, cream, rocket, sundried tomato and bacon sauce

 

 

© Jenny Morris

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