Pink Pasta with Bacon
Ingredients
- 10ml oil
- 1 small red onion, peeled and sliced
- ½ garlic clove, peeled and minced
- 2 small cooked beetroots (store bought)
- 200g Eskort Streaky Bacon
- 250ml cream
- 500g bow tie pasta, cooked according to packaging instructions
- Salt and black pepper, to taste
- Toasted walnut pieces, to serve
- Crumbled feta, to garnish
Method
- Heat the oil in a pan over medium heat. Add the red onion and fry until soft and translucent. Remove from the heat and stir in the garlic.
- Add the fried onion and garlic to a blender along with the cooked beetroots. Blend until smooth and set aside.
- In the same pan, fry the streaky bacon until crispy. Remove from the pan and set aside, breaking it into bite-sized pieces.
- Add the cream to the pan and heat gently, scraping up any bacon bits from the base of the pan.
- Stir in the crispy bacon pieces, then swirl through the beetroot mixture. Season with salt and black pepper to taste.
- Add the cooked pasta and toss until evenly coated in the pink sauce.
- Serve topped with a generous amount of toasted walnut pieces and crumbled feta.
