Ingredients
| a little (10 ml) |
Equal Exchange or Zaytoun Fair Trade Palestinian olive oil |
| to taste |
FAIRTRADE freshly ground black pepper |
| 120 gm |
Traidcraft Fair Trade Pasta |
| 150 gm |
streaky bacon |
| 2 |
small to medium leeks |
| 200 gm |
best mushrooms |
| 2 cloves |
garlic |
| 100 ml |
natural yoghurt |
| 5 ml each |
rosemary and basil |
20 ml
(optional) |
Swazi Kitchen Fair Trade Lime Pickle |
| FAIRTRADE |
Sources
Fresh food
Pasta
Herbs and Spices
Olive Oil
Lime Pickle
|
|
Method
Preparation
Trim the mushrooms, and cut into fine slices.
Skin the garlic cloves.
Top and tail the leeks and slice across into 1 cm pieces.
Trim the rind from the bacon.
Cooking
Render the bacon rind over a medium heat.
Put the pasta into plenty of boiling water, and simmer well for about 12 minutes until
the pasta is "toothsome".
Whilst the pasta is cooking, fry the bacon in the rendered fat until starting to crispen.
Remove any bacon rind and add the mushrooms, fry for 1 minute or so.
Add the chopped leeks, and crush the garlic into the pan.
Add the herbs.
Stir well but gently so that the flavours mingle.
Whilst the mushroom and leeks are cooking, the pasta should become cooked.
Drain the pasta and add the olive oil, swizzle round.
Once the bacon and mushrooms are ready, remove from the heat, and stir in the yoghurt.
Assembly
Move the pasta to a warmed serving dish.
Pour the sauce over the pasta.
To serve
Serve immediately with a side salad of sharp leaves, or a
green salad.
Variations
For a sharper tang, add the Lime Pickle with the yoghurt.
|
