Today was one of those days where I just did not know what to cook… You try keep everyone happy in a household where your husband is Lactose Intolerant with a side order of IBS (he can’t eat any dairy or lactose products, chicken, fish, mushrooms, chili or curry) and a daughter who suffers from eczema and asthma (she can’t have any diary products, msg or artificial colourants). Hectic right? Well now add a pregnant woman to the mix who suffers from intense heartburn and can’t handle the smell of cooking red meat. Life is a breeze.
This dish is easy to make, healthy, full of flavour, light while still being filling and just absolutely delicious!
A big hand full of uncooked Linguine (or pasta of your choice)
Olive oil for frying
260g uncooked bacon, diced
Half a red onion, thinly sliced
Fresh asparagus to taste, ends trimmed and cut into 4cm pieces
250ml Dry white wine
1 tbsp brown sugar
Half a cup of goats feta, crumbed
1. Cook the pasta in a large pot of salted water until al dente... Or at least, this is what you should do. My little family likes overlooked pasta, so that is what I will be doing…
2. Meanwhile, fry your bacon in a generous amount of olive oil until golden brown and almost crispy. Remove with a slotted spoon and set aside.
3. As the sliced red onions to the leftover olive oil and sautee. Remove with a slotted spoon and set aside.
4. Add asparagus to the pan and sautee in the leftover olive oil (add more of needed) for about 5-6 minutes, stirring occasionally until cooked – it should still have some “crunch”.
5. Slowly add the white wine and brown sugar, cook for about 5minuted until the wine has reduced my half.
6. Drain the pasta once cooked and toss with the rest of the ingredients, including the crumbed goats feta. Serve immediately and enjoy!