It’s called Irish pasta because it has it has pasta (white) carrots (orange) and broccoli (green). OK, I suppose it’s actually a Pasta Premavera. <\/p>\n
A Premavera is made with crisp spring veg- like broccoli, carrots, mange tout- but the trick is the sauce. It’s a mix of melted parmesan cheese, juices and the starchy water from the pasta. It’s a very light sauce, and you have to mix it ‘as it happens’ in the pan with the pasta, cheese and sauce. <\/p>\n
You can add a chicken breast if you like. I think this is one of my favourite pasta dishes a the mo. It feels quite healthy but, well, probably isn’t, with the cheese, butter and bacon hoofed in.<\/p>\n
Deird and Poppy love this recipe too.<\/p>\n
250g fuselli Pasta
\n2 carrots (medium)- cut into thin carrot strips
\n2 handfuls broccoli
\n4 slices smoked bacon
\nclove of garlic
\nglug dry sherry or white wine
\n1 mozzarella ball
\nlarge knob of butter
\n2x4cm parmesan cheese
\ntoasted pine nuts
\nBoil pasta, in the last two minutes add broccoli and carrots. drain and butter.
\ndice and fry bacon and garlic, and deglaze with sherry\/wine.
\nadd bacon and parmesan to pasta, carrot & broccoli
\nstir till parmesan melts, and makes a light sauce (add back some pasta water if too dry)
\nchop the mozzarella and add it, along with the pine nuts, stir and serve<\/p>\n","protected":false},"excerpt":{"rendered":"
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