Bavette Primaverili

• 50g (2oz) (4 tablespoons) butter
• 2 tablespoons olive oil
• 250g (9oz) bacon cubes, unsalted
• 2 spring onions, chopped
• 1/2 red bell pepper, chopped
• 400g (14oz) (31/2 cups) shelled peas
• 400g (14oz) asparagus, trimmed and cut into short lengths
• 150ml (1/4 pint) (2/3 cup) hot water
• 350g (12oz) bavette
• 50g (2oz) (2/3 cup) Parmesan cheese, grated
• salt and pepper

1. Take half the amount of butter and melt it with the olive oil in a shallow saucepan. Add the spring onions first, cook them for 1 to 2 minutes and then add the bacon too. Bake for 3-4 minutes until soft and translucent.
2. Add the peas, asparagus and bell pepper to the saucepan. Season with salt and pepper, add the hot water. Let them simmer for 25 minutes.
3. Meanwhile, cook the bavette in plenty of salted boiling water until the pasta is al dente. Drain the pasta and pour it in the pan with the vegetables. Mix everything.
4. Add the remaining butter to the vegetables and pasta. Stir everything. Don't forget to add the Parmesan cheese. Serve immediately. Bon appetit!

butter, olive oil, bacon, spring onions, red bell pepper, peas, ubc, bavette, parmesan cheese, salt

Taken from www.yummly.com/recipe/Bavette-Primaverili-1347692 (may not work)