| 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.
A Message from our Provider:
“You can no more outgrow your need for God than you can outgrow your need for oxygen”