Thursday, December 11, 2008


serves 4

400 grams rigatoni
2 bunches of broccolini, trimmed and sliced
1/4 cup olive oil
4-6 rashers of bacon, remove rind, chopped.
2 cloves of garlic, sliced
1 tablespoon of lemon zest
1/2 cup of finely grated parmesan
sea salt

Place large saucepan of salted water on to boil. Once rolling boil is achieved, add pasta. One minute before pasta is cooked, add the broccolini. Cook for further one minute. Drain and keep warm - in the large saucepan. Heat 1 tablespoon of oil in frypan. Add bacon and cook for 3-5 minutes or until crispy. Add garlic and lemon zest and cook for one minute or until fragrant. Add to pasta and stir through, adding remaining oil and sea salt to taste. Add parmesan and toss to combine.

courtesy of: Cathode Recipes, Perth, Australia, Tuesday, November 4, 2008

1 comment:

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