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!
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