Farfalle
Salade de Farfalle aux jeunes épinards et aux lardons
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400g Panzani Farfalle
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4 handfuls of baby spinach
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200g of mayonnaise
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1 cup of full-fat cream
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120g of quality bacon
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2 garlic cloves
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Salt, pepper
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1. Cook the pasta.
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2. In a bowl, mix the mayonnaise with the whole cream and crushed garlic. Season with salt and pepper.
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3. Cut the bacon into 1 cm cubes and cook slowly in a pan.
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4. Add the vinaigrette to the refrigerated pasta and stir it in. Leave in the fridge for at least 1 hour to allow the flavours to meld together.
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5. Add the well-washed baby spinach.
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6. Just before serving, sprinkle the portions with grilled bacon.
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