1 tbsp olive oil
1 large onion, finely chopped
1 - 2 garlic cloves, peeled and crushed
4 thick rashers streaky bacon, derinded and chopped
4 oz (125 g) small button mushrooms, wiped
1 oz (25 g) pimiento stuffed olives, halved
1 oz (25 g) green olives, stoned and chopped
4 tbsps skimmed milk cheese (quark)
1 large onion, finely chopped
1 - 2 garlic cloves, peeled and crushed
4 thick rashers streaky bacon, derinded and chopped
4 oz (125 g) small button mushrooms, wiped
1 oz (25 g) pimiento stuffed olives, halved
1 oz (25 g) green olives, stoned and chopped
4 tbsps skimmed milk cheese (quark)
To serve:
12 oz (350 g) pasta, cooked,
2 tbsps chopped fresh parsley
Parmesan cheese
2 tbsps chopped fresh parsley
Parmesan cheese
method
1. Heat the oil and fry onion and garlic until softened slightly. Add the bacon and cook for a further 5 minutes, stirring occasionally.
2. Add the mushrooms, olives and freshly ground black pepper. Cook gently for 5 minutes, stir in the quark and heat through.
3. Pour over the pasta of your choice, sprinkle with parsley and toss well.
4. Serve immediately with freshly grated Parmesan cheese.
2. Add the mushrooms, olives and freshly ground black pepper. Cook gently for 5 minutes, stir in the quark and heat through.
3. Pour over the pasta of your choice, sprinkle with parsley and toss well.
4. Serve immediately with freshly grated Parmesan cheese.
serving amount
serves 2
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