I hope everyone had a nice weekend! Well, the Bailey’s Irish Cheese Cake I made the other day was a success. Everyone loved it, and it disappeared rather quickly. 🙂 I was a bit worried that it might not be liked because I had never made it before so glad everyone enjoyed it!!
My weekend was quiet, I had planned on making something different yesterday but plans changed rather quickly. Hubby is not feeling well, sore throat, coughing, etc. so I made chicken soup for him and a Pasta dish for me. I love eating smaller versions of pasta, than the usual long pasta like Spaghetti, don’t get me wrong, I do love Linguini topped with a lovely tomato sauce and Parmesan Cheese or my favorite Greek Cheese for pasta topping Kefalotyri.
I have made this pasta dish many times before by using cubed chicken instead of bacon which tastes just as good. I usually put in just a dash of Olive Oil when frying the chicken, but this time I decided to use margarine an Italian brand named Bertolli, (they originally started out with Olive Oil) unsalted margarine which I find to be so tasty in my opinion. I sometimes use this to make homemade doughs for my pies for example Spinach pie, or Cheese pie. The olive oil within the butter just gives the dough a smoother texture, which is much easier to work with when kneading by hand, and when baked it has a delicious taste to it. 🙂
If your local supermarket carries the Bertolli Brand Butter with Olive Oil give it a try and let me know what you think. 🙂
Wishing everyone a good week!! 🙂
PASTA FARFALLE WITH MUSHROOM & BACON GARNISH
- 1 package Pasta Farfalle
- 1 1/2 cups of Mushrooms diced
- 1/2 cup grams of Bacon or Chicken
- 1/2 cup of dry White Wine
- 3 tablespoons of Butter or Margarine
- 1 1/2 cup of Vegetable Broth
- Fresh Parsley
Boil pasta in salted water…(you can use which ever pasta you prefer)
Cut bacon or chicken into cubes. (I was able to find cubed bacon in the local supermarket)
Add bacon into frying pan along with just a teaspoon of butter, and stir just until golden brown.
Continue by adding in the mushrooms.
Add in wine and vegetable broth and simmer for 5 minutes, then add in the rest of the ingredients except for the butter.
Once the wine and broth have evaporated add in the butter & parsley, simmer for 15 minutes or until butter has been absorbed.
Add as a topping on pasta with Parmesan Cheese or Kefalotyri or your personal favorite cheese.