| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | French | Pasta, Appetizers | 6 | servings |
INGREDIENTS
| 1/2 | Recipe poppy seed pasta or | |
| 6 | oz | Uncooked vermicelli |
| 4 | sl | Bacon; cut into 1-inch |
| Pieces | ||
| 1 | c | Frozen french-style green beans |
| 3 | Green onions; (with tops) | |
| Thinly sliced | ||
| 1/8 | ts | Pepper |
INSTRUCTIONS
Cook pasta as directed in recipe or on package; drain. Cook bacon in 10-inch skillet until crisp. Remove bacon with slotted spoon and reserve 2 tablespoons fat in skillet. Cook beans and onions in fat 1 to 2 minutes or until beans are crisp-tender. Toss with hot pasta, bacon and pepper. Recipe by: Betty Crocker's Cookbook Converted by MM_Buster v2.0l.
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