3 4

The Scots Magazine - - Carina’s Kitchen -

Add the ba­con and fry un­til crispy but don’t al­low it to be­come too hard.

Add the cream and as it starts to thicken, add the peas, Parmi­giano Reg­giano and fresh spinach. Add a lit­tle nut­meg to taste. Sea­son with a lit­tle salt and plenty of pep­per. Cook un­til the cream has thick­ened and be­come glossy. If the sauce looks too thick, don’t be shy to add a lit­tle more cream. Drain the pasta, re­serv­ing a lit­tle of the pasta wa­ter. If you think the sauce needs to be thinned, add some of the pasta wa­ter. Serve im­me­di­ately, sprin­kled with more freshly grated Parmi­giano Reg­giano and gar­nished with pea shoots if you wish. Serve with a crisp green salad – and with a few lus­cious fresh figs for dessert, if you have a granny like I had!

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.