Monday Night Pasta
It’s the start of the week, Monday has Monday-ed but I’ve got the cure.
Ingredients (serves 4)
Prep time: 5 mins Cooking time: 10-15 mins
350g linguine
1 jar chilli pesto (I always use Sacla)
200ml crème fraiche
1 red pepper, chopped
3 cloves garlic, crushed
1 chilli, chopped
Twin pack of pancetta cubes/chorizo/bacon (your choice, all work well)
1 lemon
Black pepper
3 spring onions, chopped
Fresh parmesan
Equipment required
Large wide based or frying pan
Large saucepan
Method
Boil a full kettle. Add a small drizzle of oil to large, wide based pan over a medium-high heat. Add the finely sliced pepper and fry for 3-4 minutes, until softened. Add the garlic & chilli and fry for another minute until fragrant.
Add the meat to the same pan and season with black pepper. Reduce the heat and let cook while you make the pasta. This should mean that the meat gets nice & crispy and the pepper cooks in the rendered fat.
Add the water to a pan along with a large handful of salt and put on a high heat. Once boiling, add the pasta and cook according to packet instructions.
When the pasta is almost done, add the jar of pesto to the bacon & peppers and mix well. Following that, add the crème fraiche and lemon juice. Warm the sauce through but be careful not to overheat or the crème fraiche may split.
Reserve a cup of starchy pasta water before draining the pasta. Add the pasta to the sauce and mix through, adding a splash of the pasta water if required. Finally add the spring onions and top with freshly grated parmesan.
