Angel Hair with Bacon and Pechay Baguio cooked in Olive Oil

A quick experiment for my lunch “baon”. I don’t usually have the exact measurements because I cook for my individual taste. If you want to re-create, below are the ingredients for this recipe and the instructions.

Ingredients:

• angel hair pasta (any brand will do, and amount depending on how much you need to eat)
• olive oil
• bacon (will depend on how much you want in your dish)
• 1 head pechay Baguio
• garlic
• salt and pepper to taste
• Italian seasoning
• crushed chili (optional)

Instructions:

1. Angel Hair Pasta - cook it according to package directions. Usually the angel hair pasta, will cook in 2 minutes since it is much thinner than linguine or spaghetti pasta. You can also try other variations of pasta or whole meal types of pasta if you want it a bit healthier. Make sure you drain the pasta water, once done.
2. In a separate non-stick pan, heat a bit of olive oil (remember that you will use bacon and oil will come out while cooking it, so use just a little at first)
3. Add garlic and bacon. I do this so that the garlic will not burn. Brown the bacon slightly.
4. Add in the pechay Baguio and cook for atleast 2 minutes so as not to overcook the vegetable. 
5. Put in salt and pepper to taste. Mix in a dash of Italian seasoning.
6. Mix in the pasta, put a little of olive oil if you feel that the dish is getting dry. Make sure you mix everything well then serve.

You can use this recipe and measure the ingredients according to how many people you intend to feed. =)

Happy cooking!