Garlic, Chilli Tortiglioni With Asparagus & Pine Nut With Crispy Bacon

Boil a kettle

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add your bacon lardons and cook for 5-6 min or until golden and crisp

Once crisp, transfer to a plate and set aside until later

Peel and slice your shallot[s] finely then peel and finely chop (or grate) your garlic

Add your tortiglioni to a pot of boiled water and bring to the boil over a high heat

Cook for 7-9 min or until cooked with a slight bite

Once done, drain the tortiglioni, reserving 125ml [165ml] [225ml] of the starchy pasta water

Meanwhile, heat a large, dry, wide-based pan (preferably non-stick) over a medium heat

Once hot, add your pine nuts and cook for 2-3 min or until toasted and lightly golden

Tip: Watch them like a hawk to make sure they don't burn!

Once toasted, transfer the pine nuts to a plate and reserve the pan

Return the reserved pan to a medium heat with a drizzle of olive oil

Once hot, add the sliced shallot to the pan and cook for 2 min or until softened

Meanwhile, trim the woody ends off your asparagus and discard

Chop the asparagus tips away from the stalks, then roughly chop the asparagus stalks

Once softened, add the chopped garlic and your chilli flakes (can't handle the heat? Go easy!) to the pan and cook for 30 secs or until fragrant

Once fragrant, add your tomato paste with the chopped asparagus

Add your clotted cream with your Chinese rice wine, vegetable stock mix and the reserved starchy pasta water

Season with a pinch of pepper

Cook for 2-3 min or until the asparagus is tender and the sauce has thickened – this is your garlic, chilli & cream sauce

Add the cooked tortiglioni to the pan with half your grated Italian hard cheese (you'll use the rest later!) and a generous pinch of pepper

Give everything a good mix up – this is your garlic, chilli & cream tortiglioni with asparagus