We discovered a lovely trick for roasting shallots in the pages of Bon Appetit magazine.
Once roasted, the shallots are great used in vinaigrettes, layered on steak sandwiches or folded into this pasta dish with lemon, bacon and Parmesan cheese.
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Pasta with Roasted Shallots, Bacon, Lemon and Parmesan
To roast shallots: preheat oven to 425 degrees. Place shallots on a rimmed baking sheet. Roast for 35 minutes until easily pierced with a knife. Let cool and slip shallots out of skins. From Bon Appetit magazine.
6 ounces uncooked pasta
About 12 small roasted shallots, skins removed
3 slices cooked bacon, chopped
Zest of 1 lemon
Juice of 1/2 lemon
About 1/4 cup grated Parmesan or Romano cheese
Freshly ground black pepper
Cook pasta per package directions. Drain.
Place drained, hot pasta in a medium bowl.
Add chopped bacon, shallots, lemon zest, lemon juice and Parmesan cheese. Toss to fully combine. Divide among two plates. Add black pepper to taste and serve.
Yield: 2 servings.