Garganelli with Orogel Edamame soybeans, cherry tomato, crispy bacon and slivers of Parmesan cheese
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Ingredients
480 g Garganelli
300 Piennolo cherry tomato segments
½ garlic clove
salt
Parmesan cheese
300 g of Orogel Edamame soybeans
200 g of rolled bacon or bacon seasoned seeds
extra-virgin olive oil
black pepper
20
4
Medium
Pasta and Risotto
Method
Gently brown the garlic in oil, add the cherry tomato segments and cook for a few minutes.
Julienne-cut the bacon and brown it in a non-stick pan, add it to the garlic and tomato mixture. Add Orogel Edamame soybeans and cook for a few minutes adjusting for salt and pepper.
Boil the garganelli in abundant salted water and mix it with the prepared sauce.
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20
4
Medium
Pasta and Risotto
