The fresh sauce is perfect for a light spring dinner on busy weeknights
When the mercury rises, the last thing I want to think about is cooking. Switching on the oven feels like absolute torture, and standing over the hob for any length of time is simply unbearable.
As temperatures climb heading into summer, it’s the perfect moment to consider quick, simple and light meals that won’t take ages to prepare and won’t leave you feeling stuffed. I came across this recipe from Will Hughes, who shares straightforward, fuss-free recipes on social media under the handle WhatWillyCook.
This bacon and asparagus pasta combines three of my absolute favourite ingredients – basil, bacon and naturally, the crown jewel of vegetables, asparagus.
The sauce comes together in moments, while a splash of lemon lifts everything beautifully, creating a fresh and vibrant dish – ideal for an effortless spring supper.
Everything is ready by the time your pasta finishes cooking, and there’s hardly any washing up required either.
This is genuinely one of the simplest meals I’ve prepared in ages, and it tasted so incredible that it’s immediately earned a permanent spot in my weekly menu, reports the Express.
If you fancy giving it a go, you’ll need:
- 200g of asparagus tips – woody ends snapped off and cut into bite sized pieces
- 200g bacon lardons (I used pancetta because I love it)
- Two garlic cloves, minced
- 250g rigatoni (I used around half a 500g box)
- Two tablespoons crème fraiche (I used sour cream because I couldn’t find crème fraiche anywhere)
Method
- Boil the kettle and put your pasta on to cook.
- Over a medium heat in a frying pan cook your bacon or pancetta until crispy, then add your chopped asparagus and garlic.
- Cook for a couple of minutes, then add a splash of pasta water and cover the pan to steam the asparagus
- Add your crème fraiche to the pan and stir to cover everything – squeeze in a splash of lemon juice
- Drain your cooked pasta, toss through the creamy sauce and add your parmesan, and freshly chopped basil.
- Season with salt and pepper and serve
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