Serves 4
Preparation time 10 minutes
Cooking time 15 minutes
400 g (13 oz) asparagus, trimmed
1 large garlic clove, crushed
4 tablespoons olive oil
50 g (2 oz) Parmesan cheese, freshly grated
8 streaky bacon or pancetta rashers
400 g (13 oz) dried farfalle
salt and black pepper
fresh Parmesan cheese shavings, to serve
Cut the tips off the asparagus and reserve. Cut the stalks into 2.5 cm (1 inch) pieces and blanch in a saucepan of boiling water for 3–4 minutes until very tender. Drain and put in a food processor with the garlic, oil and Parmesan. Process to make a smooth paste. Season with salt and pepper.
Arrange the bacon rashers in a single layer on a baking sheet and cook under a preheated hot grill for 5–6 minutes until crisp and golden. Break into 2.5 cm (1 inch) lengths.
Meanwhile, cook the pasta in a large saucepan of salted boiling water according to the packet instructions until al dente, adding the reserved asparagus tips to the pan 3 minutes before the end of the cooking time.
Drain the pasta and stir into a bowl with the asparagus sauce. Scatter with the crispy bacon and Parmesan shavings and serve immediately.
For creamy courgette & bacon farfalle, omit the asparagus tips and instead pan-fry 250 g (8 oz) sliced small courgettes in 25 g (1 oz) butter while the pasta is cooking and the bacon grilling. When cooked, toss the pasta with the courgette and the bacon and 4 tablespoons single cream.