Penne pasta with beans, asparagus, bacon and chilli.

Penne pasta with beans, asparagus, bacon and chilli.

400g penne pasta

1 bunch asparagus, cut into 2m. lengths

1 bunch snake beans or handful of green beans, trimmed and sliced

2 teaspoons extra virgin olive oil

1 brown onion, sliced

3 rashers bacon, chopped

1 cup light cream

half teaspoon dried chilli flakes

half cup grated parmesan

extra shaved parmesan

 

Cook pasta in lightly salted boiling water over medium heat until al dente. Blanch asparagus and beans in lightly salted boiling water for 2-3 minutes then drain. Refresh under cold water then drain again. Heat olive oil in a large pan over medium heat and add onion and bacon. Cook for about 4-5 minutes until bacon is crisp. Add light cream to pasta, chilli flakes and grated parmesan cheese and stir to combine. Add beans and asparagus and toss well. Serve in 4 warm pasta bowls topped with onion and bacon mixture and extra shaved parmesan.

Serves 4