In a frying pan, grill the bacon slices for 2 to 3 minutes over high heat with 1 tbsp of olive oil. Place them on a plate lined with a paper towel and cut them into pieces.
In a pan, roast the cherry tomatoes with the remaining oil for 4 to 5 minutes over medium heat, season with salt & pepper.
Roughly chop the walnut kernels and finely chop the basil.
In a large pot of boiling water, cook the pasta “al dente”.
Drain the pasta using a colander, reserving some of the cooking water in the saucepan.
Add the Saint Agur Blue Crème to the pan containing the pasta cooking water and mix. Add the pasta to the mixture and stir for 3 minutes over medium heat. Serve and enjoy!
150 Saint Agur Blue Crème
400g Pappardelles
12 Slices of Smoked Bacon
150g Cherry Tomatoes
80g Walnuts
8 Basil Leaves
4 tbsp Olive Oil
Salt & Pepper according to taste
500g Green Salad
PRODUCT
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Recipe Method
In a frying pan, grill the bacon slices for 2 to 3 minutes over high heat with 1 tbsp of olive oil. Place them on a plate lined with a paper towel and cut them into pieces.
In a pan, roast the cherry tomatoes with the remaining oil for 4 to 5 minutes over medium heat, season with salt & pepper.
Roughly chop the walnut kernels and finely chop the basil.
In a large pot of boiling water, cook the pasta “al dente”.
Drain the pasta using a colander, reserving some of the cooking water in the saucepan.
Add the Saint Agur Blue Crème to the pan containing the pasta cooking water and mix. Add the pasta to the mixture and stir for 3 minutes over medium heat. Serve and enjoy!
