Farfalle with bacon and pistachios
Instructions
Cook pasta al dente.
Meanwhile clean and cut Bacon, sliced widthwise.
Cut the white part of green onions into rings and half the julienned green leaves and Brown in 1 pan with the oil along with the bacon.
Then add the drained pasta and the pistachios.
Blow up the whole thing for 1 minute, turn off the heat, sprinkle raspadura, pepper and serve.
Ingredients and dosing for 4 persons
- 350 g of type paste butterflies
- 80 g of 2 slices of bacon into 1/2 cm thick
- 30 g of shelled pistachios
- 4 spring onions
- 20 g of raspadura cheese
- Olive oil
- Salt
- Pepper