Garganelli with Orogel Edamame Soybean, cherry tomatoes, crispy bacon and Parmigiano Reggiano flakes.
- 480g Garganelli
- 300g Orogel Edamame Soybeans (one bag)
- 300g cherry tomatoes - cut into four pieces
- 200g bacon
- 1/2 clove of garlic
- extra virgin olive oil
- black pepper
- Parmigiano Reggiano
Heat the olive oil and gently sauté the garlic, add the slices of cherry tomatoes and let cook for a couple of minutes.
Cut the bacon into small strips, and fry them into a non-stick pan. Add the bacon to the cherry tomatoes, add the frozen soybean and cook for a couple of minutes, stirring now and then.
Cook the garganelli in salted boiling water and add them to the sauce. Sauté for a minute.
Place the pasta onto a serving plate and add the Parmigiano Reggiano flakes.