Pasta with Creamy Bacon Sauce

Pasta with Creamy Bacon Sauce

Ingredients
1 lb or 500g Penne pasta
6oz or 175g of bacon diced
5.5oz or 150g sliced button mushrooms
5oz or 140g frozen peas, thawed
4oz or 120ml cream
6 tbsp grated Grana Padano cheese wedge (or cheese of your liking)
Salt & pepper to taste

Method
Cook pasta until al dente, drain and set aside.
Pan fry bacon until lightly browned, then pour off all but 2 tbsp fat. 
Add mushrooms and peas, then cook on medium for 2 minutes.
Add the cream and stir in the grated Grana Padano cheese.
Bring mixture to the boil and simmer for 3 mintues, stirring.
Add pasta to the pan, toss thoroughly.
Season to taste with salt & pepper and sprinkle with additional grated cheese, if desired.
Toss and serve~     
  

Ricotta & Spinach Stuffed Tomatoes

Ricotta & Spinach Stuffed Tomatoes

Ingredients
  
2 tomatoes, seed and flesh scraped out (reserving lids)
1 tbsp olive oil
3-1/2 oz or 100g baby spinach
3-1/2 oz or 100g ricotta
Pinch of grated nutmeg
Salt and pepper to taste
Squeeze of lemon juice

Method    

Preheat oven to 410°F or 210°C.

Place olive oil in a pan on medium heat.

Once oil is hot, add spinach and cook until the spinach is wilted. (about 30 seconds)

Mix the spinach, ricotta, nutmeg, salt & pepper and lemon juice in a bowl.

Spoon the mixture into the tomato shells.

Place shells and lids separately on baking tray and bake for 10mins. 

Season with salt & pepper to taste, and serve immediately.