Carb loading in the week before an endurance race can help maximise glycogen stores. This pasta is heavy on carbohydrates and as well as protein and monounsaturated fatty acids, great for the week leading up to a race.

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Ingredients (Serves: 4-6)

300g pasta
225g Unsmoked lean bacon,
600g new potatoes
85g walnuts, roughly crushed
2 cloves garlic
Large handful basil, roughly chopped
3 tbsp extra virgin olive oil
50g parmesan, finely grated
Pinch salt
Olive oil spray

1) Halve the potatoes and boil potatoes in as little water as possible, and drain as soon as cooked.

2) Mean while, crush the garlic with the side of a knife, add small pinch of salt and use the side of the knife to work the garlic into a paste. Place in a small bowl and add the walnuts, basil, parmesan and olive oil, mix and allow to stand.

3) Boil the pasta in unsalted water and cook as per packet instruction.

3) Mean while, Remove as much fat from the bacon as possible. Slice bacon into 1cm wide strips.

4) In a hot frying pan sprayed with olive oil, fry the potatoes for 3minutes, then add the bacon and continue to fry until cooked through. By this stage the potatoes should be turning golden.

5) Drain the pasta combine with the potato and bacon, and stir in the walnut parmesan mixture.

Nutritional content (per serving)

CaloriesĀ  682Kcal
Total fat 30g
Saturated fat 6.4g
Polyunsaturated fat 9.6g
Monounsaturated fat 10.2g
Carbohydrate 68g
Protein 30g
Fibre 10.6g
Salt 2g

Page last reviewed on 24/06/2017

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