Penne with Rosemary
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g penne
- 1 sprig rosemary
- 80 g pistachios, peeled
- 100 g bacon, streaky smoked
- 10 g fennel seeds
- 6 tablespoon olive oil, very good
- 80 g parmesan, freshly rated
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cook the penne in salted water until al dente.
- Finely chop the rosemary, pistachios and bacon, mash the fennel seeds in a mortar. Heat everything together in a large saucepan in olive oil and stir well. As soon as a fine sauce has formed, add the penne. Mix in the parmesan and season with black pepper from the mill. Heat again, season to taste and stir well.
- Serve immediately in a deep bowl.
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