Ingredients :
- 500 g dried rigatoni
- 300 ml pure cream
- 200 ml sour cream
- 100 g basil pesto
- 1 medium brown onion, halved and sliced
- 2 rashers bacon, thinly sliced
- 100 g Proscuitto, roughly chopped
- 1/2 cup semi-sundried tomatoes, chopped
- 300 g button mushroom, halved and sliced
- 2 Roma tomatoes, diced
- 1 stalk Spring onion, sliced
- 60 g mix baby spinach & rocket leaves
- 2 Tbsp grated Parmesan
- 1 knob butter, for frying
- 1 drizzle olive oil, for frying
- to taste Cracked black pepper
- *no salt required*
Method :
- Prep ingredients and set aside.
- In a large pan (or use the same pot as pasta was cooked in), heat a knob of butter and a drizzle of olive oil over high heat. Add bacon, prosciutto, onion and sundries tomatoes. Cook until bacon has started to brown (3 or 4 minutes) and prosciutto has crisped up a little.
- Now add mushrooms and cook, stirring, for a further 2 minutes.
- Now for the tomatoes and Spring onion- stir in until heated. Now stir in your creams and basil pesto.
- Return pasta to pot over heat. Add sauce and stir well until combined and heated through. Serve!
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