Pasta pancetta with cucumber and mozzarella

Name: pasta pancetta with cucumber and mozzarella
Total time: 20 min
Yield: 4
Ingredients: 300 gram fusilli; 300 gram farfalle; 150 gram pancetta in large pieces; cucumber in strips, with skin; crop iceberg lettuce in narrow strips; 200 gram Mozzarella in slices; 2 tablespoon fresh basil minced meat; 2 twig basil to garnish, only the leaves; 1 tablespoon mayonnaise; 1 teaspoon mustard; 1 teaspoon honey; 100 milliliters chicken bouillon; 1 tablespoon balsamic vinegar; 4 tablespoon olive oil

Also try this delicious pasta pancetta with cucumber and mozzarella

Ingredients

300 gram fusilli
300 gram farfalle
150 gram pancetta in large pieces
Cucumber in strips, with skin
Crop iceberg lettuce in narrow strips
200 gram Mozzarella in slices
2 tablespoon fresh basil minced meat

2 twig basil to garnish, only the leaves
1 tablespoon mayonnaise
1 teaspoon mustard
1 teaspoon honey
100 milliliters chicken bouillon
1 tablespoon balsamic vinegar
4 tablespoon olive oil

Directions

Cook the pasta with salt al dente and pour it. Rinse cold water and let it drain.
Roast the pancetta in a dry, hot frying pan until crispy and set aside.
Beat the mayonnaise for the dressing and then beat the other ingredients.
Spoon the cucumber strips, the iceberg lettuce, the mozzarella and the chopped basil through the pasta and mix in the dressing.
Garnish with the pancetta and leaves of basil.