Traditional regional recipes of the riviera

Pesto pasta with bacon of chicken (Plat)

pesto pasta with bacon of chicken



6 People

- 500 g of pasta (kind of tagliatelle)
- 150 g bacon of chicken
- 50 g of Parmesan
- 3 tablespoons of water
- 6 cloves garlic
- 1 tablespoon of pine nuts
- 2 bunches of basil
- 3 tablespoons of olive oil
- Salt and pepper

Recipe provided by :

Pesto pasta with bacon of chicken

Peel the garlic cloves and wash, dry, strip the basil and chop.
In a mortar crush the garlic, pine nuts and basil. Mix 3 tablespoons of oil and 3 tablespoons of water.
Stir this mixture gradually into the mortar until a thick mince.
Bring a large pot of salted water to a boil, add the pasta and cook.
Meanwhile, cook the bacon in a skillet white hot until they are golden brown.
With a peeler, make shavings of parmesan.
Drain the pasta and pour into the pan of bacon. Add the pesto and reheat, stirring over low heat 2 minutes.
Divide among warm plates and sprinkle with Parmesan shavings.
Pepper and server.

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