To celebrate the National Linguine Day this September we wanted to share a favourite recipe of ours for Bacon, Broccoli and Pea Linguine, so you too can join in for some delicious food paired with a fab wine!
This recipe serves four people and will only take approx. 20 minutes to prep and make. We love to pair our linguine with a glass of Riversands Dr. Seidel's Red Moscato.
Ingredients:
- 800ml vegetable stock
- 250g linguine pasta
- 1 onion, sliced
- 1/2 broccoli
- 250g (Approx. 8 rashers) bacon, chopped
- 150g peas
- 1 Clove garlic, crushed
- 40g Parmesan, shaved
Cooking Instructions:
- Chop and prepare all ingredients.
- In a large pot add all ingredients except for the Parmesan.
- Bring pot to the boil. Once boiling begin tossing for 7 -8 minutes, then add parmesan and continue cooking for another 1-2 minutes until the pasta and vegetables are tender.
- Remove from heat and let the pasta sit for a couple of minutes before serving, allowing pasta to soak the excess stock in the pot.
- Add a generous helping of Parmesan to top of your delicious dish.
- Enjoy with a glass (or two) of Dr Seidel's Red Moscato! Yum!
Why Dr Siedel’s Red Moscato?
Our very popular Dr Seidels Red Moscato is a lightly sweet red made from Black Muscat grapes in an Italian style. Lovely cherry ripe and raspberry aromas. 'Moscato' is the Italian word for Muscat.
Aroma - Cherry ripe and raspberry aromas
Palate - Turkish delight
Perfect for enjoying with a light, fresh bowl of pasta as we move into Spring!
If you make this recipe, we would love to see how you go, make sure to tag us on your social channels with #riversandswines
