Sunday, July 5, 2009

Early Summer Pasta

Here is a simple and delicious pasta utilizing late spring and early summer vegetables - Pasta with Bacon, Corn and Peas

Fresh pasta
Fresh peas
Kernels of 1 ear of corn
4 bacon - chopped to bite sizes and cooked
2 garlic cloves - chopped
2 teaspoon chili flakes
2 sprigs of fresh thyme - chopped
1 sprig of rosemary - chopped
1 cup of white wine
2 tablespoon butter

  • Chop garlic with thyme and rosemary
  • Using 1 tablespoon of bacon fat in the same heavy bottomed pan used to cook the bacon, cook the garlic, thyme, rosemary and chili flakes over medium heat for 1-2 minutes until fragrant
  • Glaze the pan with the white wine, scrapping the bottom of the pan
  • Lower the heat, add in the peas and the corn and cook for 5 minutes
  • In the mean time, cook the fresh pasta and drain well (usually it takes about 3-4 minutes)
  • Add butter into the sauce and mix well
  • Add in the pasta into the sauce mixture and toss well so that pasta is coated with the sauce
  • Serve the pasta with bacon bits on top

No comments:

Post a Comment