Saturday, September 19, 2009

spaghetti with velvety green sauce and bacon

I was inspired this week by Ele's post about pureed broccoli pasta sauce. Like Ele, I have made the delicious Kitchn recipe Velvety Broccoli and Feta Pasta. Pureeing the broccoli was so delicious and now the idea has cropped up again: first on 101 Cookbooks and then on The Kitchenist. And with broccoli firmly established as Ant's favourite vegetable.... Well, the time had come for a pureed recipe of my own.

We had a lovely broccoli from last week's veg box. But we also had one of Ant's least liked veggies: green beans. He always complains that they squeak when he eats them. He hates all things that squeak, especially food. So I was determined to use up some of the green beans without any dreaded squeaking. All that was needed to complete my inspiration was a basic spaghetti with zucchini and eggs recipe from Mark Bittman's How to Cook Everything.

Spaghetti with Velvety Green Sauce and Bacon
serves 2

Boil a large pot of water and cook 250 g spaghetti according to the packet instructions.
In another pot of boiling, salted water cook a large handful of green beans for two minutes. Add chopped florets of broccoli and boil for a further three minutes or until desired tenderness (or longer to avoid squeakiness!). Remove from heat and drain the veggies.
Meanwhile, gently fry a chopped onion, then remove the onion from the pan into a bowl and fry a few snipped rashers of bacon.
In the bowl, add to the onion the cooked veggies, 2 eggs, and a generous handful of grated Parmesan cheese. Puree using a handheld blender (or in a food processor).
Serve the spaghetti topped with broccoli sauce, bacon, cracked black pepper, and more Parmesan cheese.

The deliciousness of this meal was well worth the vast quantities of washing up it generated! The grateful eaters were very willing to help.


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