Happy Spring!

Aren’t you glad it’s springtime?

Though we’ve had a mild winter…

And it’s a bit chillier here than it’s been all winter…

So I’m pretending it’s spring.

And this will make you feel like spring…

A delicious and quick pasta that the kids will adore!

Mom and Dad too!

Feel free to add grilled chicken or shrimp to make it a heartier dish.

Bow ties with spring veggies & pancetta

WHAT YOU NEED:

1 box bow tie pasta

4 slices thick cut bacon, chopped

1 1/4 pounds asparagus, trimmed, cut on diagonal into 1-inch pieces

1 scallions, thinly sliced

8 ounces crimini mushrooms

2 cloves garlic, minced

1/2 cup Parmesan cheese

1/3 cup heavy cream

3 T extra virgin olive oil

juice of 1/2 lemon

1 T lemon zest

1/4 cup italian parsley, chopped

1/4 cup basil, torn

WHAT TO DO:

Heat a large pasta pot over high heat.  When boiling add salt and cook pasta until al dente. Drain, but reserve 1 cup pasta cooking liquid. Return pasta to pot.

Meanwhile, in a large skillet cook bacon over medium heat until crispy. Using slotted spoon, transfer bacon to paper towels to drain. Set aside.

Pour off all but 1 teaspoon drippings from skillet. Add mushrooms to the drippings.  Cook for 3 minutes.  Add asparagus, scallions, and garlic to the mushrooms in skillet and cook for 3 more minutes minutes.  Remove from heat.

Add veggies, 1/2 cup pasta cooking liquid, 1/2 cup Parmesan, cream, olive oil, lemon juice, lemon zest, parsley, basil, and S&P to pasta.

Mix well.  Add more pasta water if necessary.  Sprinkle with bacon and more cheese if desired.

Tasty Tidbit – Kids not asparagus fans?  Try this dish with frozen peas!