Save to your scrapbook
Bacon, ricotta & borlotti bean pasta
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
A quick and filling option from the essentials range.
300g essential Waitrose Fusilli
2 tsp essential Waitrose Olive Oil
200g essential Waitrose Unsmoked British Thin Cut Back Bacon, 10 rashers, chopped
400g can essential Waitrose Borlotti Beans, drained and rinsed
250g tub essential Waitrose Italian Ricotta
25g pack Cooks’ Ingredients Flat Leaf Parsley, leaves chopped
1. Cook the fusilli according to the pack instructions, then drain and return to the pan.
2. Meanwhile, heat the oil in a frying pan and fry the bacon for 4-5 minutes, until crisp.
3. Stir in the beans, ricotta and 100ml boiling water, then mix with the drained pasta. Sprinkle over the parsley and serve.
Typical values per serving:
This recipe was first published in January 2016.