Recipe by Kiwi Kathy
Found this recipe in the Woman's Day magazine, Sept 23. It is from a cook called the Seasonal Kitchen by Serge Dansereau. Linguine is rather similar to fettuccine and I would imagine any long pasta would work well. I've made this and it is delicious, quick and easy. The recipe says that basil can be swopped for parsley, but I think the basil adds another dimension to the recipe that parsley wouldn't. The left-overs, reheated the next day, taste just as nice as when first made. A keeper for sure.
Top Review by Karen Elizabeth
You really can't go wrong with this, excellent pasta dish, easily prepared. Lovely blend of greens, used the basil, and I added some finely sliced peppadews (like a baby cherry pepper), which gave me a little colour contrast and added just a little bite. Really enjoyed this, made for Cooking Mania Tag game
- 175 g bacon, rindless
- 400 g linguine
- broccoli, 1 head
- 1 cup peas, fresh (I used frozen)
- 20 g butter
- 1 cup ricotta cheese
- 1 tablespoon basil, chopped
Directions See How It's Made
- Fry the bacon over a medium heat until crispy and drain on a plate lined with paper towels.
- Bring to boil one medium saucepan and one large saucepan of salted water.
- Put the linguine into the large saucepan and swirl the water to ensure it does not stick together. When the pasta is almost cooked plunge the broccoli and peas into the other saucepan of boiling water.
- Drain the pasta and return to the large pan with the butter. Drain the broccoli and peas well and add to the pasta with the ricotta, bacon and basil. Toss gently, transfer to four warm bowls and serve immediately.