Food For Thought – Marina Clarry

Bacon & Brie Pasta

1 dessertspoon Vegetable oil
6 oz Pasta shapes
6 oz chopped Smoked rind-less back bacon
Red pepper
12 halved Cherry tomatoes
4 oz sliced Mushrooms
A sprinkle of Mixed dried herbs
Half a jar of Chilli pesto
6 oz Somerset brie
Chives chopped to garnish

1. Cook the pasta in plenty of salted boiling water.
2. In a frying pan put in the vegetable oil and when heated add the bacon and cook, whilst that is cooking de-seed and slice the red pepper and add to the pan. Cook for another few minutes.
3. Add the mushrooms, tomatoes and mixed herbs, salt and pepper .Add the chilli pesto. Continue to cook on a lower heat and stir continuously until the tomatoes are soft.
4. Drain the pasta and add to the frying pan stir through, finally cut the brie into chunks and add to the mixture, the brie will melt into the mixture and create a smooth creamy sauce. Spoon into a warm serving dish and sprinkle with the chives.

Serves 2 hungry adults.

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