Ingredients for 4-6 portions
1 package of quinoa
pasta
12 Bacon slices
julienne cut
2 Tbsp. of olive oil
2 cups of sweet
potatoes, peeled and julienne cut
2 garlic cloves,
minced
10 leaves of fresh sage
cut into strips
1 ½ cups of frozen green
peas
Red pepper flakes
Parmesan cheese
shredded (I used Parmigiano Reggiano)
Put the pasta to cook
in a pot of boiling water and follow the package directions. Once the pasta is al dente, strain and reserve. In a
skillet over medium heat, add the bacon and cook until golden, about 5 minutes.
Let the bacon drain on paper towels. Discard half of the bacon fat. Add olive
oil and sauté the sweet potatoes, stirring occasionally, for about 4 minutes. Drain
them on paper towels. In the same pan add the garlic and sauté for 1-2 minutes.
Add the sage and sauté for 30 seconds. Add the pasta and bacon and mix well.
Add the sweet potatoes and peas, and mix. Sauté for 1-2 minutes. Serve hot with
a dash of red pepper and Parmesan cheese.