Bavette Primaverili

Name: Bavette Primaverili
Ingredients: 50g (2oz) (4 tablespoons) butter; 2 tablespoons olive oil; 250g (9oz) bacon cubes, unsalted; 2 spring onions, chopped; 1/2 red bell pepper, chopped; 400g (14oz) (31/2 cups) shelled peas; 400g (14oz) asparagus, trimmed and cut into short lengths; 150ml (1/4 pint) (2/3 cup) hot water; 350g (12oz) bavette; 50g (2oz) (2/3 cup) Parmesan cheese, grated; salt and pepper

11 ingredients

4 steps

Ingredients

50g (2oz) (4 tablespoons) butter
2 tablespoons olive oil
250g (9oz) bacon cubes, unsalted
2 spring onions, chopped
1/2 red bell pepper, chopped
400g (14oz) (31/2 cups) shelled peas
400g (14oz) asparagus, trimmed and cut into short lengths
150ml (1/4 pint) (2/3 cup) hot water
350g (12oz) bavette
50g (2oz) (2/3 cup) Parmesan cheese, grated
salt and pepper

Directions

1

Take half the amount of butter and melt it with the olive oil in a shallow saucepan. Add the spring onions first, cook them for 1 to 2 minutes and then add the bacon too. Bake for 3-4 minutes until soft and translucent.
2

Add the peas, asparagus and bell pepper to the saucepan. Season with salt and pepper, add the hot water. Let them simmer for 25 minutes.
3

Meanwhile, cook the bavette in plenty of salted boiling water until the pasta is al dente. Drain the pasta and pour it in the pan with the vegetables. Mix everything.
4

Add the remaining butter to the vegetables and pasta. Stir everything. Don't forget to add the Parmesan cheese. Serve immediately. Bon appetit!