Recipe Archives->Pasta->Vegetable 02

Spring Minestrone Pasta with Crispy Bacon
SERVES 4

6 slices thick-cut bacon, coarsely chopped (about 6 ounces)
1 small onion, finely chopped
1 teaspoon salt
1/2 pound short pasta, such as ditalini (1 1/2 cups)
15-ounce can cannellini beans, rinsed

2 zucchini, cut into matchsticks
1 cup frozen peas, thawed
Pepper
1/2 cup grated parmesan cheese, plus more for serving
1/4 cup chopped basil, parsley and mint
2 teaspoons grated lemon peel

In a large skillet, cook the bacon over medium-high heat until
crisp, about 4 minutes; reserve 2 tablespoons of the fat and drain
the bacon on paper towels.

In a large saucepan, heat the bacon fat over medium heat. Add the
onion and cook until softened, about 4 minutes. Add 4 cups water
and the salt and bring to a boil. Stir in the pasta and simmer,
stirring occasionally, until the pasta is just tender and the liquid
is more than halfway absorbed, 8 to 10 minutes. Stir in the beans,
zucchini and peas and season with salt and pepper. Return to a
simmer and cook, stirring occasionally, until the vegetables are
fork-tender, about 4 minutes. Remove from the heat and stir in the
parmesan, herbs and lemon peel.

Using a slotted spoon, transfer the pasta and vegetables to bowls.
Top with more parmesan and the reserved bacon.

Printable version: vegetable02.txt.