| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | French | St, Ivel | 1 | servings |
INGREDIENTS
| 50 | g | St Ivel Utterly Butterly; (2oz) |
| 4 | Rindless rashers smoked back bacon cut | |
| ; into strips | ||
| 1 | md | Onion; chopped |
| 1 | Clove garlic; crushed | |
| 1 | md | Carrot; diced chopped |
| 2 | Sticks celery; sliced | |
| 15 | ml | Pesto; (1tbsp) |
| 15 | ml | Plain flour; (1tbsp) |
| Salt and freshly ground pepper | ||
| 1 1/8 | l | Vegetable stock; (2pts) |
| 75 | g | Small pasta shapes; (3oz) |
| 4 | Tomatoes; peeled, deseeded | |
| ; and chopped | ||
| 1 | 397 g; (14oz) can chick | |
| ; peas, drained and | ||
| ; rinsed | ||
| Freshly grated Parmesan and fresh basil | ||
| ; to serve |
INSTRUCTIONS
In the pan, saut. the bacon in the St. Ivel Utterly Butterly until browned. Add the onion, garlic, carrot, celery and pesto and saut. together for 3 mins until soft. Stir in the flour and seasoning and cook for 1 min. Gradually add the stock and bring to the boil. Simmer for 10-15 mins. Add the pasta, tomatoes and chick peas and cook for a further 10-15 mins until the pasta is 'al dente'. Serve with freshly grated Parmesan cheese, sprig of basil and French bread. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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