This Bacon, Asparagus and Tomato Spring Pasta is bursting with fresh flavours. Lemon, cracked pepper & sea salt add a beautiful, healthy zing to the pasta!
Scroll down to the bottom of this post for our Bacon, Asparagus and Tomato Spring Pasta recipe…
Happy Fabulous Foodie Fridays everyone! I don’t know about you, but I am definitely feeling a big baking weekend coming on, so I can’t wait to get inspired by all todays delicious recipes. First up though, here’s my favourite picks from last weeks party… and they really are foodie fabulousness (is that a word!!??) at it’s best!!
I love this Carrot & Macadamia Cake from Fresh Home Cook which is Lactose and Gluten-Free. This goes to show that even if you have food allergies or intolerances, you can still enjoy a yummy piece of cake!
There are so many beautiful strawberries around at the moment, so I’m totally loving how Cooker and A Looker made a batch of strawberry cupcakes and then smothered them in cream cheese icing… deeeelish!
Finally, to celebrate the warmer weather, Land Of Zonkt has just kicked off a simple salad series. Her Lemon Thyme Risoni salad is the first in the series and if it’s anything to go by, I see a whole heap more delicious salads coming up soon.
Now pop over and check out Lauren’s favourite picks too!
Bacon, Asparagus and Tomato Spring Pasta Recipe…
This week I thought I would share one of my favourite pasta recipes with you. It’s a beautiful, light spring pasta that is just totally delicious. If you love heavy pasta sauces then this is not for you!! A little bit of freshly squeezed lemon, cracked pepper and sea salt is all that’s needed to let the fresh flavours of this Bacon, Asparagus and Tomato Spring Pasta shine through and become the focus of the dish.
As much as I would love to eat a huge bowl of pasta, my body really doesn’t like it and I end up really bloated. So my trick with this pasta is to use lots of lovely fresh vegetables and a smaller amount of pasta. On the other hand, if you are a carboholic then go right ahead and simple increase the amount of pasta you use (and know that I’m so very, very jealous of you!).
First off you start by boiling your pasta – and yep, you can use any kind of pasta you like. Just make sure that you add enough salt to your boiling water. The number 1 trick to cooking delicious pasta is adequately salted water! While the pasta is boiling, pop some chopped up bacon in a frying pan with a little bit of olive oil. When it’s just started to look crispy, add in the chopped onion and asparagus and cook for a couple of minutes until the asparagus is ready. You want it to still be firm but not totally hard.
Then it’s simply a matter of draining your pasta and popping it back into the pot (I like to leave the tiniest amount of pasta water in the pot too – only about 1-2 tablespoons though). Add the cooked bacon, asparagus and onion. Pop in the chopped tomatoes, avocado and baby spinach or rocket. Squeeze a fresh lemon over the top and season well with cracked salt and pepper. Stir well. Serve with parmesan cheese…. and possibly a glass of wine! This is definitely my favourite kind of pasta – one that is light, fresh and full of flavour!
Bacon, Asparagus and Tomato Spring Pasta - Fabulous Foodie Fridays #23
- 350 g -400g dried pasta shells use more or less depending on how much pasta you like
- 200 g bacon chopped into small squares
- 1 bunch asparagus chopped into thirds
- 1 brown onion thinly sliced
- 2 tomatoes or 1 punnet of cherry tomatoes, halved, chopped into small cubes
- 1 avocado chopped into cubes
- 50 g baby spinach or rocket about 2 large handfuls
- 1 large lemon
- Sea salt and cracked pepper to serve
- Grated/shaved parmesan cheese to serve
Cook pasta in a pot of salted boiling water according to the packet instructions.
Chop bacon into small pieces and cook with the olive oil in a frying pan until nearly crispy.
Add the chopped asparagus and onion to the frying pan and cook until the asparagus has just started to soften.
Drain pasta and place back into pot.
Add cooked bacon, asparagus and onion.
Add the chopped tomatoes, avocado and baby spinach (or rocket).
Squeeze over the juice of 1 fresh lemon.
Season well with salt and pepper.
Stir well to combine.
Serve with parmesan cheese.
Lauren from Create Bake Make & Lucy from Bake Play Smile have put their chocolate filled minds together, to bring you the newest and yummiest link up party in town…. Fabulous Foodie Fridays.
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