- 600 g farfalle/bow ties
- 8 tbsp olive oil
- 1 zucchini
- 6 slices of spice cake
- farm butter
- 400 g bacon strips
- 400 g goat cheese
- 4 tbsp honey
- some sprigs of thyme
- salt and pepper
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 spice cake 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 spice cake, the bacon and the goat cheese.
Season with salt and pepper and add honey. Garnish with fresh thyme.