Broccoli and Asparagus Peperoncino

• 200 grams Pasta
• 2 tbsp Olive oil
• 2 clove Sliced garlic
• 1 Red chili peppers (remove seeds)
• 2 slice Bacon
• 1/3 Broccoli
• 1/2 bunch Asparagus
• 1/2 ladle Pasta boiling water
• 1 Salt
• 1 Black pepper
• 1 Red chili garlic oil

1. Cut the broccoli into small bunches.
2. Cut the asparagus into 4 cm lengths.
3. Cut the bacon into 7 mm widths.
4. Begin boiling the pasta.
5. 3 minutes before the pasta is done boiling, add the asparagus.
6. 2 minutes before it's done boiling, add the broccoli.
7. Boil it all together.
8. Saute the oil and garlic in a frying pan over low-medium heat until fragrant.
9. When the garlic begins to brown, add the red chili pepper.
10. When the garlic browns, remove it and the red chili pepper.
11. Add the bacon and sauce from Step 3.
12. Add the boiled pasta, a ladle of pasta boiling liquid, and vegetables.
13. Season with black pepper and salt.
14. Transfer to a plate and garnish with the garlic and red chili pepper.
15. Sprinkle red chili pepper oil to taste.
16. For convenient Garlic Oil see
17. For Focaccia, see.

pasta, olive oil, garlic, red chili peppers, bacon, broccoli, water, salt, black pepper, red chili garlic oil

Taken from cookpad.com/us/recipes/159126-broccoli-and-asparagus-peperoncino (may not work)