Seeing as though it’s officially the New Year, I have one very important question.
How long is it going to take me to remember to write “2013” on the date line for papers and homework instead of “2012”?
Oh, yeah… and how much do I have to beg you to try this pasta?
Not like “eat your Brussels sprouts” begging. More like I have about 1,000 pins of recipes on Pinterest and have only tried a handful begging.
But seriously, try this pasta. It’s super easy and it’s super yummy. Pasta with green beans? It may sound a bit strange (it did to me at first, too). But they’re all sweet and the bacon is doing its savory thing and the pasta is, well… carb-y (and if you know me, you know I have a mild obsession with carbohydrates).
And the leftovers? Yeah, they’re even better.
campanelle with green beans and bacon
Makes 4 to 6 servings
1 lb. campanelle (or any other pasta you prefer)
6 slices bacon, thinly sliced
2 garlic cloves, smashed and peeled
1 lb. green beans, ends trimmed and cut into ½-inch pieces
1/4 cup unsalted butter, room temperature and cut up into pieces
3/4 cup grated parmesan, plus more for serving
Drop pasta into boiling, salted water. Cook to al dente according to package directions, about 11 minutes. Drain.
Meanwhile, add bacon to a cold skillet. Turn heat to medium. Once bacon begins to sizzle, add in garlic cloves. Cook for about 2-3 minutes until bacon is slightly chewy and browned around the edges. Add in green beans. Season with salt and pepper. Cook until tender, about 4-6 more minutes. Remove garlic cloves. Reduce heat to low. Stir in butter and parmesan. Toss with drained pasta and sprinkle additional grated parmesan, if desired. If needed, add in some of the water the pasta cooked in to loosen up the sauce a bit.
Source: Fine Cooking