Friday, September 17, 2010
Pasta with bacon, lentils and silverbeet & a snow story.
It snowed so much yesterday. It was the coldest September day ever. And here I was thinking it was spring. Silly me! And after a cold morning walking through the snow, all I wanted to do was eat pasta. (The above photo was taken on my phone, thats why its so baaad).
serves 2 with leftovers
Adapted from delicious. Magazine
3 rashers of short cut bacon, diced
4 big leaves of silverbeet, chopped
1 250g tin brown lentils, rinsed and drained
2 tomatoes, peeled and chopped
1 onion, diced
1 clove garlic, minced
1 cup chicken stock
500g short pasta, i.e. penne
knob butter, optional
parmesan to serve
Cook the pasta in a big pot of boiling, salted water for 12-15 mins, until al dente.
In a fry pan, heat some olive oil and cook the onions, bacon and garlic until garlic is soft.
Add the silverbeet, lentils, tomato and stock and cook until spinach is wilted and soft.
Add salt and pepper to taste.
Drain the cooked pasta and stir in the knob of butter.
Add pasta to the sauce, stir and serve with parmesan.