< Back
Fresh Pasta with Seasonal Vegetables and Bacon
Serves 4
½ lb thick cut Applewood smoked bacon cut into ¼ inch strips
2 small red onions diced
1 small medium pepper diced
1 small bunch of dinosaur kale roughly chopped
1 large portabella mushroom diced
3 small Roma tomatoes diced
½ cup fresh basil leaves, cut into chiffonade
½ cup cream
In a 12-inch cast iron pan, cook bacon over med-high heat until lightly browned, add onions, cooking until softened. Then add all other veggies to the pan, sautéing until all vegetables are softened and lightly browned.
Add the cream, lower heat to medium, and reduce the cream by half, stirring occasionally. Turn off the heat, stir in half the basil, and season with kosher salt and black pepper to taste.
To serve, plate fresh linguini or other cooked pasta, spoon the vegetable bacon mix onto the pasta and sprinkle basil atop of each completed dish. Serve with baked asparagus or steamed green beans.
Serves 4
½ lb thick cut Applewood smoked bacon cut into ¼ inch strips
2 small red onions diced
1 small medium pepper diced
1 small bunch of dinosaur kale roughly chopped
1 large portabella mushroom diced
3 small Roma tomatoes diced
½ cup fresh basil leaves, cut into chiffonade
½ cup cream
In a 12-inch cast iron pan, cook bacon over med-high heat until lightly browned, add onions, cooking until softened. Then add all other veggies to the pan, sautéing until all vegetables are softened and lightly browned.
Add the cream, lower heat to medium, and reduce the cream by half, stirring occasionally. Turn off the heat, stir in half the basil, and season with kosher salt and black pepper to taste.
To serve, plate fresh linguini or other cooked pasta, spoon the vegetable bacon mix onto the pasta and sprinkle basil atop of each completed dish. Serve with baked asparagus or steamed green beans.
