family recipe

Pasta with pepper sweets

300 g long pasta
150 g bacon strips
150 g cream cheese with garlic and herbs
1 pot of pickled pepper sweets

Fry the bacon strips in a skillet until golden and crisp. Add the cream cheese and stir while it melts. Cut the pepper sweets in fours and add.
Cook the pasta al dente in salted water and drain. Stir in the sauce and serve.

In the Netherlands, cream cheese became very popular during the eighties as a spread on toast at parties. In the nineties, it became popular to use in the kitchen as well. This pasta recipe is an idea of my friend Marike, as a variation on a recipe which uses spinach in stead of pepper sweets.



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