PASTA WITH BACON, PETIT POIS AND FRESH PESTO
A classic recipe modified with some French influences. Here we have pasta with bacon and potatoes, along with some petit pois and quite a bit of cream. The flavors mix nicely, and it's a very energetic dish with all the ingredients.
4 servings:
Pesto:
In a blender, mix a handful of basil leaves with 100 mL/3.3 fl oz fine olive oil, 1 garlic clove, and 1/2 tsp of pepper.
Also:
Cook 2-3 potatoes, and then dice them.
Cook 300 g/10 oz pasta of your choice in plenty of boiling, salted water.
For the remaining part:
olive oil
1 onion, chopped
300 g/10 oz smoked bacon, sliced
100 g/3.3 oz petit pois (okay if frozen)
250 mL/8 fl oz cream
salt, freshly ground black pepper to season
some grated parmesan cheese and sliced small tomatoes to garnish
In a moderately hot pan, sauté the onion for 2 minutes, add bacon and raise the temperature a bit so you get the bacon crispy. Remove the bubbling fat every now and then and make sure you have enough oil in the pan. Then add the potatoes, pasta, petit pois, and cream and let it all heat up and cook for a minute. Add pesto, season with salt and pepper, and pour out on a plate. Garnish with parmesan and tomatoes, and serve.