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1 pound fresh sun dried tomato fettuccine
4 slices nitrate-free bacon
1 bunch chard, rinsed and cut into thick slices
2 cups cherry tomatoes
1 pound string beans, ends trimmed
several basil leaves, thinly sliced
1-2 tablespoons olive oil
salt and pepper
Instructions: Bring large pot of water to a boil. Meanwhile, heat cast iron skillet over medium high heat and cook bacon until crisp and brown, 6-7 minutes. Remove to drain on paper towel lined plated. Drain excess grease, leaving a light coating in the bottom of the pan. Add chard and season with a pinch of salt and pepper; reduce heat to medium low and cook until chard just begins to wilt. Remove from pan. Add cherry tomatoes to pan, increase heat back to medium high and cook until tomatoes begin to blister, 6-8 minutes.
While the tomatoes cook, blanch string beans in salted boiling water just 1-2 minutes, then use slotted spoon or pasta skimmer to remove beans and rinse with cold water in a colander. Set aside and boil pasta for 2 minutes (or according to package instructions if using boxed pasta). Drain pasta, reserving 1/4 cup of cooking water.
In a large pasta serving bowl, gently stir together cooked pasta, tomatoes, chard, bacon, and basil. Press gently on tomatoes to release their juices. Season with salt and pepper and drizzle with olive oil and reserved pasta water until moist. (Optional: grate Parmesan cheese over top.) Arrange string beans around the side of the pasta, and enjoy! Makes 6 servings.
Day 91 - Friday 30 March 2012
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