Mafaldine with watercress pesto, eggs, radishes, sprouts and diced bacon

Name: Mafaldine with watercress pesto, eggs, radishes, sprouts and diced bacon
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 3 Eggs (size M); 400 g Mafaldine noodles; 7-10 Tbsp Salt; 1 TEASPOON + approx. 75 ml olive oil; 50 g Bacon cubes; 1/2 bunch flat leaf parsley; 1 collar (200 g) Watercress; 2 Garlic cloves; 25 g Pine nuts; 30 g Parmesan cheese; 3-4 Tbsp light balsamic vinegar; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 small bunch of radishes; 25 g mixed sprouts (e.g. radish or radish sprouts)

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

3 Eggs (size M)
400 g Mafaldine noodles
7-10 Tbsp Salt
1 TEASPOON + approx. 75 ml olive oil
50 g Bacon cubes
1/2 bunch flat leaf parsley
1 collar (200 g) Watercress
2 Garlic cloves
25 g Pine nuts
30 g Parmesan cheese
3-4 Tbsp light balsamic vinegar
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 small bunch of radishes
25 g mixed sprouts (e.g. radish or radish sprouts)

Directions

1
Cook eggs in boiling water for about 10 minutes, rinse in cold water and peel. Cook ##noodles## in boiling salted water according to package instructions. Heat 1 tsp. oil in a small pan.
2
Leave the bacon cubes in it until crispy, take them out and let them drain. Wash ##parsley## and watercress and dab dry. Pluck the leaves from the stems. Peel garlic.
3
Crush watercress, except for a few leaves, parsley, ##garlic## and pine nuts in the universal chopper. Add 75 ml olive oil bit by bit. Grate Parmesan finely and stir in, add ##vinegar## and season to taste with salt, pepper and sugar.
4
##brush and wash## Cut eggs and radishes into slices. Wash and drain the sprouts. Mix eggs, radishes, pesto, pasta, sprouts and diced bacon in a bowl, season with salt, pepper and sugar and serve.
5
Garnish with the remaining watercress leaves.