88
Italian pasta with a warm vinaigrette dressing
Serves 4
Ingredients:
250 g (9 oz) fresh tagliatelle
225 g (8 oz) broccoli florets
100 g (3
1
/
2
oz) smoked back
bacon, chopped
1 tbsp garlic flakes or 1 crushed
clove of garlic
25 g (1 oz) pine nuts
190 g (6
1
/
2
oz) jar olive and
tomato pesto
2 tbsp white wine vinegar
2 tsp clear honey
Black pepper, freshly ground
1
/
4
tsp freshly grated nutmeg
Parmesan cheese,
grated to serve
Method:
1. Place the pasta in a solid container, cover
with boiling water and cook for approx.
6–8 minutes at 120°C or 12–15 minutes at
100°C. Drain and keep warm.
2. Steam the broccoli at 100°C for 2–3 minutes.
3. Meanwhile heat the oil in a large non-stick
frying pan and fry the bacon until golden.
Add the garlic, pine nuts and broccoli, and
stir-fry for 2–3 minutes.
4. Add to the warm pasta along with the honey,
white wine vinegar and 2–3 tablespoons of
olive and tomato pesto. Season with black
pepper and a little grated nutmeg.
5. Serve immediately with plenty of freshly
grated Parmesan.
