Recipe of the month

Pasta with goat cheese, bacon and soft gingerbread croutons

4 portions Budget

Comfort food for every day

Ingredients

600 g farfalle/bow ties
8 tbsp olive oil
1 zucchini
6 slices of soft gingerbread
farm butter
400 g bacon strips
400 g goat cheese
4 tbsp honey
some sprigs of thyme
salt and pepper

Preparation

Bring a sufficient amount of salted water to the boil and cook the pasta al dente. Drain and toss in the olive oil.
Slice the zucchini and grill the slices in a griddle pan.
Dice the soft gingerbread into cubes and sauté in farm butter.
Fry the bacon strips until crispy in a non-stick pan, with no fat.
Slice the goat cheese.
Toss the pasta with the zucchini, the soft gingerbread, the bacon and the goat cheese.
Season with salt and pepper and add honey. Garnish with fresh thyme.