This is a recipe belonging to my sister-in-law. A delicious warm bacon and red pepper creamy pasta salad served on a bad of mixed salad leaves. You can also add some halved cherry tomatoes and/or sliced spring onions.
2 people made this
175g bacon lardons
1/2 onion, finely chopped
1 red pepper, cubed
250g farfalle or penne pasta
75g Boursin® full fat soft cheese with garlic & herbs
120g mixed salad leaves
30g cashew nuts, chopped
salt and pepper, to taste
Method Prep:10min › Cook:15min › Ready in:25min
Heat a frying pan over medium heat; add bacon lardons and cook until crispy. Drain off any excess bacon fat; add finely chopped onion and red pepper. Stir and cook until onion has softened.
Cook the pasta in a pot of boiling salted water until al dente, about 8 to 10 minutes; drain and stir in Boursin® soft cheese.
Place mixed salad leaves in a large bowl. Spoon creamy pasta and bacon-onion-red pepper mixture on top; toss lightly. Season to taste with salt pepper and add chopped cashew nuts on top.