Autumnal radicchio-orange pasta

Name: Autumnal radicchio-orange pasta
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 75 g streaky smoked bacon; 50 g Walnut kernels; 6-8 Stem(s) Thyme; 1/2 (approx. 75 g) Head radicchio salad; 200 ml Orange juice; 1 package (500 g) fresh fettuccine (cooling shelf); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 50 g sliced parmesan cheese

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

75 g streaky smoked bacon
50 g Walnut kernels
6-8 Stem(s) Thyme
1/2 (approx. 75 g) Head radicchio salad
200 ml Orange juice
1 package (500 g) fresh fettuccine (cooling shelf)
7-10 Tbsp Salt
7-10 Tbsp Pepper
50 g sliced parmesan cheese

Directions

1
Cut the bacon into thin strips. Coarsely chop the walnut kernels. Wash thyme, shake dry. Pluck off the leaves, except for something to garnish. Wash the salad, drain well in a sieve and pluck into bite-sized pieces.
2
Fry bacon in a pan without fat for about 3 minutes. Add walnut kernels and fry for 1-2 minutes. Deglaze with orange juice and simmer for about 3 minutes. Cook pasta in boiling salted water according to package instructions for about 2 minutes. Drain noodles and let them drain.
3
Mix pasta, salad and thyme into the orange sauce. Season to taste with salt and pepper. Arrange noodles in 4 plates and sprinkle with parmesan. Garnish with thyme stems