#bettinerecipes
Spinach pasta with goat cheese Pearls
Enhance your pesto by adding spinach. Not only does this make a great flavour combination with Bettine goat cheese pearls and bacon, but it also secretly adds extra vegetables to your meal without you noticing.
Total time
20 minutes
Ingredients
for 4 people| 300 g | penne/rigatone |
| 1 | (organic) lemon |
| 30 g | basil |
| 120 g | (baby) spinach |
| 1 | garlic clove |
| 50 g | toasted pine nuts |
| 4 tbsp | olive oil |
| 100 g | bacon |
| 100 g | Bettine goat's cheese Pearls |
| hand blender with chopper |
Preparation
-
- Cook the pasta al dente according to the instructions on the packet. Drain and save a cup of the cooking liquid.
- Meanwhile, grate the lemon and cut the fruit into wedges. Put part of the spinach, lemon zest, basil, garlic, 30 grams of pine nuts, oil, salt and pepper in a blender. Blend until smooth. Add the rest of the spinach and blend again.
- Heat a pan without oil or butter and fry the breakfast bacon for 5 min until crispy.
- Add the sauce to the pasta and heat through for 2 min. Add some cooking liquid if necessary.
- Divide the pasta among plates, crumble the bacon and distribute over it together with the goat cheese balls. Garnish with the pine nuts, some basil and freshly ground pepper. Delicious with a wedge of lemon.
