We’ve all had days that race by in a blur. On those days, it is more important than ever that we enjoy good food around the table and enjoy our family or friends. More often than not the perfect food memory can be created with simple ingredients supplemented from the pantry.
Bacon Asparagus Pasta is one such dinner memory and my family enjoyed the meal recently. A few days earlier we had visited Pendleton’s and purchased just picked asparagus and then off to Steve’s for thick sliced bacon. These purchases were combined with ingredients from the pantry and voila! Dinner that was memorable, relaxing and went together in minutes.
There is still time to enjoy the season’s asparagus so why not give this a try?
Adapted from Food 52
Craig Claiborne’s Pasta con Asparagi
Bacon Asparagus Pasta
12 ounces penne
3 tablespoons butter
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
2 tablespoons olive oil
3 cloves garlic
1 can (28 oz) Italian tomatoes, drained and coarsely chopped
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
Salt and pepper, to taste
2 eggs, well beaten
6 slices thick sliced bacon, cooked until crisp and crumbled
1/2 cup shredded Parmesan cheese
Cook penne according to package directions; drain.
In a large skillet, over medium high heat, melt butter. Add asparagus and cook about 4 to 5 minutes, stirring frequently, until asparagus is tender. Using a slotted spoon, remove asparagus and set aside.
Add olive oil and garlic to skillet. Cook for 30 seconds. Add tomatoes, parsley, basil, salt and pepper to taste. Reduce heat to maintain a simmer and cook for 10 minutes.
Remove tomato mixture from heat and add eggs, stirring so that eggs do not curdle. Return to low heat and heat through, stirring frequently. Add asparagus, penne and bacon. Top with Parmesan cheese.
Makes 6 to 8 servings
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