Everyone at my place, including my visiting Mother was impressed at how quick, yet gourmet this little gem was.
My recipe is for two people.
Ingredients
200g Pasta (I used Italian gluten free)
6 rashers 97% fat free middle bacon sliced
1 Spanish onion (finely sliced)
100g rocket
2 tablespoons Rangihoua organic olive oil
Squeeze of lemon juice
Half a packet of Emporium Selection French goats cheese (or any soft goats cheese)
Salt and pepper to taste
Optional
3 teaspoons Rangihoua organic herb spread.
Or you could use fresh herbs or chilli!
Step one
Bring a saucepan of water to the boil and add your pasta. Whilst also heating a frypan on a medium heat.
Step two
Add half the olive oil to your pan (I used a small cast iron one from my late Great Grandmother), add your onion and slowly sautée. To prevent burning or sticking or to help with the softening process you can add a little water as required.
Step three
One your onion is clear and softened turn the heat up and add your bacon, cook until almost crispy.
Step four
By now your pasta should be el denti, drain almost all of the water and return to the pot. Chuck in your onion and bacon mix, the remaining olive oil, a squeeze of lemon juice, your herb spread, along with any desired salt and pepper, then stir the ingredients through.
Step five
Add your rocket to the mix and gently fold it through.
Step six
Dish into two bowls and top with a little crumble of your goats cheese an wallah!
Rangihoua New Zealand products were a gift from New Zealand, where I was fortunate enough to grow up. For more information on their products visit: http://www.rangihoua.co.nz/
I give their herb spread 10/10 it makes anything taste amazing, not only tht the ingredients list is stunning! Featuring parsley, nasturtium, calendula, thyme, oregano, dandelion, garlic, rosemary, spinach and more - YUM! 