Pâtes au brocoli et à la sauce crémeuse à la mozzarella

Ingrédients

• 400 g pasta
• 800 g broccoli
• 2 packs smoked bacon strips (attached together)
• 1 ball of mozzarella
• 1 bottle cooking cream
• 200 g small vine tomatoes
• salt & pepper
• olive oil
• optional: a handful of toasted pine nuts and some grated Parmesan

Préparation

1. 1

   1. Cook the pasta al dente in a pot with plenty of water and a pinch of salt. When it’s done, drain the pasta, stir in some olive oil and leave it covered in the pot. 2. Wash the broccoli and cut it into florets. Fry the bacon strips in a dry frying pan until golden brown and then set them aside in a small bowl. Use the same pan without cleaning it in between: that way the flavours mingle nicely. 3. Heat some oil in the pan and sprinkle some pepper over it: place the vine tomatoes in the pan. Turn the heat to medium-high and wait until the tomatoes burst open; the flavours will now infuse into the tomatoes. When the tomatoes have softened a bit, set them aside on a plate.

2. 2

   4. In a tall beaker, blend the mozzarella with the cooking cream into a smooth, firm sauce using a stick blender. Heat some oil in the pan again and stir-fry the broccoli for about 5 minutes. Season with salt and pepper. Now add the bacon back in and pour in the cream sauce. Let everything warm through. Spoon the pasta onto plates, top with the broccoli in sauce and finish with a vine tomato, some grated Parmesan and, if you like, pine nuts.