菜の花とベーコンのパスタ

Nanohana and Bacon Pasta

The Dish we recommend for this recipe.

An excellent pasta in which Dish No.1 lifts the faint bitterness of nanohana (rapeseed blossom) and the savoury depth of bacon. The aroma of spice and garlic brings out more flavour still.

Nanohana announces the arrival of spring. You can eat the buds, leaves and stems whole, and it is a highly nutritious ingredient. At this time of year it appears in the markets and becomes easy to pick up. Make the most of a pasta that belongs to this season alone, at home.

Ingredients (serves 2)

*To serve 4, double the amounts below

  • Dish (Symphony No.1): about two pinches
  • Pasta: 180g
  • Nanohana (rapeseed blossom): 1/2 bunch (100g)
  • Thick-cut bacon: 70g
  • Garlic: 1 clove
  • Olive oil: 3 tbsp
  • Salt: as needed
  • Pasta cooking water
    • Water: 2L
    • Salt: 1 tbsp


        Preparation

        • Cut off the tough stems of the “nanohana” and cut it into 3–4cm lengths.
        • Peel the garlic and chop it finely.
        • Cut the thick-cut bacon into easy-to-eat pieces.

        Method

        1. Add water: 2L and salt: 1 tbsp to a pan for cooking the pasta and start bringing it to the boil.
        2. Put olive oil: 3 tbsp and finely chopped garlic: 1 clove into a deep frying pan or a saucepan and set over low heat.
        3. When the garlic smells good, add the cut thick-cut bacon and fry over medium heat.
        4. Once the bacon is cooked through, add Dish (Symphony No.1): about two pinches and fry briefly so that everything is coated. Take the pan off the heat until the pasta is ready.
        5. When the water boils, cook “pasta: 180g” for the time given for your pasta. About 2 minutes before the pasta is done, add the nanohana to cook with it, then drain in a colander.
          We want the pasta al dente with some bite left, so take it out a little before the stated time.
        6. Add the pasta and nanohana to the sauce from step 4, drizzle over some olive oil (not in the list above) and toss everything together.
        7. Taste, adjust with salt, and it is done. (*The trick is to add salt a little at a time at the end, until you think “that's good”.)

        A final sprinkle of Dish No.1 makes it look more striking and lifts the aroma, so we recommend it.

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