Summary

Ingredients

• 400 g pasta (tricolor)
• 150 g bacon
• 300 g veetables (butter veetables)
• 125 g crème fraîche
• 2 onions)
• 2 cloves garlic
• 3 tablespoon olive oil
• salt and pepper
• Lovage

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Instructions

1. Boil the pasta in salted water. Prepare the butter vegetables and add a little lovage.
2. Roast the finely chopped onion in olive oil until golden (set aside half of the roasted onion), then briefly fry the bacon and garlic, chopped into small pieces.
3. Stir in the vegetables with the stock, mix in the pasta, stir in the creme fraiche and season. Finally stir in the remaining fried onions. Serve with a green salad.