Asparagus and bacon are well known for being a great combination; so I thought to myself why not put them with one of my favourite things- pasta. Add some spinach, tomatoes and parmesan and voilá – you have an extremely good meal that takes no time or effort at all (apart from some chopping!!).
I wasn’t sure whether this needed a sauce to begin with but the parmesan and tomatoes create the moisture needed in this pasta dish and hold it together. I did think about using more cream to create a sauce but decided 1 tablespoon was all that was needed, just to break the spinach up when it is added.
I used wholemeal pasta in this recipe because it has a higher nutritional value than the normal pasta we use and gives a lasting source of energy. For me, I don’t think there is much of a difference in taste.
If you don’t have any leftover bacon rashers in the fridge, you can use cooking bacon. I find this an excellent way to cut back costs because it is normal bacon but just the off cuts so they are differing in size and thickness. So if your going to slice it anyway why not choose cooking bacon and save yourself money so that you can spend it on something else.
Asparagus and Bacon Pasta
120 g wholemeal pasta
100 g frozen spinach (defrosted and water drained)
1 onion (diced)
1 clove of garlic (crushed)
150 g asparagus (sliced)
150 g cherry or plum tomatoes (halved)
100 g bacon (sliced)
1 tbsp single or double cream (can use milk)
40 g of parmesan (grated finely)