Pappardelle with Sautéed Prawns, Pepper Bacon and Roasted Cherry Tomatoes

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  • 1/2 pound pappardelle pasta
  • Olive oil, for tossing
  • 3 strips thick-cut pepper bacon, diced
  • 1 shallot, thinly sliced
  • 3 to 4 cloves garlic, minced
  • 12 to 16 prawns, peeled and deveined
  • 2 cups baby spinach or arugula leaves
  • 4 ounces fresh goat cheese
  • 1 cup Roasted Cherry Tomatoes
  • Salt and pepper, to taste
  • Basil-Meyer Lemon Truffle Oil


Cook pasta in boiling, salted water until just al dente. Drain and toss with a little olive oil and set aside while you finish the rest of the dish.

In a wide sauté pan, cook bacon over medium heat until just crisp. Remove from the pan. Reserve about 1 tablespoon of fat from the pan and drain the rest. Add shallots, garlic and prawns and stir-fry until prawns are just cooked through, 4 to 5 minutes.

Toss in the warm pasta, spinach or arugula, goat cheese, bacon and Roasted Cherry Tomatoes; cook to heat through. Season with salt and freshly cracked pepper and serve drizzled with Basil-Meyer Lemon Truffle Oil.

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