Angelo’s Beetroot Fettuccine Bacon With Spinach, Basil & Parsley Sauce By Joanne Ferguson
250gm Angelo’s Boutique Beetroot Fettucini
1/2 cup fresh basil
1/2 cup fresh parsley
1/2 cup fresh spinach
1/2 cup feta
1/4 cup pine nuts
1/4 cup peas, cooked
2 tablespoons butter
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon good quality balsamic vinegar
1 cup (236 grams) fresh ricotta, cubed
4 bacon strips (20 grams/.7 ounces) cooked, crumbled
1 blush tomato, cut in half
Salt and pepper to taste
Melt butter in a fry pan on stove; set aside.
In a blender, combine basil, parsley, baby spinach, pine nuts, butter and garlic. Add salt and pepper to taste.
Add cubed ricotta; blend until well combined and to desired smooth consistency; set aside.
Cook pasta in hot, salted water until al dente; drain.
Drizzle sauce over pasta (or the halved tomatoes) and serve!
There is no need to run water over cooked pasta. Simply drain and serve.
For presentation purposes, cut the bottom of the tomatoes so that they sit flat on the plate and add the belissimo (“beautiful”) fresh sauce on top.