| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Caprial1 | 6 | servings | |
INGREDIENTS
| 1 | tb | Olive oil |
| 1 | md | Onion; diced |
| 3 | Cloves garlic; chopped | |
| 8 | sl | Bacon; diced |
| 12 | Spears asparagus; blanched | |
| 1/2 | c | Fresh shelled peas |
| 1/2 | c | Chicken stock |
| 1 1/2 | lb | Fresh pasta; cooked until al |
| ; denta | ||
| 3/4 | c | Parmesan cheese |
| Salt and black pepper to taste |
INSTRUCTIONS
For the pasta, heat olive oil until very hot. Add onion and garlic and saute until you can smell the aroma. Add the diced bacon and cook over low to medium heat till the bacon is crisp. Add asparagus and peas and toss with the bacon. Add chicken stock and reduce for about 2 minutes over high heat. Add pasta and cook until the pasta is hot. Add all but 1/3 cup of cheese and to the pasta and toss well. Season with salt and pepper. Place on a platter and top with the rest of the parmesan cheese. Serve hot. Converted by MC_Buster. Per serving: 452 Calories (kcal); 12g Total Fat; (24% calories from fat); 20g Protein; 65g Carbohydrate; 98mg Cholesterol; 530mg Sodium Food Exchanges: 4 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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