Orecchiette with Bacon and Salsa Verde



250 grams orecchiette
200 grams free range bacon
100 grams cherry tomato
20 grams basil
20 grams parsley
2 cloves garlic
1 lemon
1 tsp capers
0.5 bunches asparagus
2 tbsp extra virgin olive oil*
salt and pepper*

*pantry item


– pop a pan of salted water on to boil
– wash, trim and cut bunches of asparagus diagonally into 4cm lengths
– wash and halve cherry tomato
– wash basil
– wash parsley
– slice bacon into strips
– peel and crush garlic


1. Using a small food processor or stick mixer, process herbs, capers, garlic and salt and pepper until finely chopped. Add lemon juice and olive oil and mix further until combined.
2. Add orecchiette to the boiling water and cook for 9 minutes. Drain and cover.
3. Meanwhile, heat a lightly oiled, large frying pan over a medium to high heat. Add bacon and asparagus and cook for about 3-4 minutes, tossing regularly until bacon is browned and crisp. Drain on absorbent kitchen paper.
4. Add bacon, asparagus, tomatoes and salsa verde to orecchiette. Toss gently to combine.

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