Thursday, July 8, 2010

Rigatoni with Green Beans and Bacon

This is another quick and simple dish that is made delicious by fresh, high-quality ingredients. The farmer's market is flush with beautiful green beans and I got some delicious hickory smoked bacon at Sentry from Lodi Sausage Co. and Meat Market. I love using bacon in dishes because even a small amount adds a lot of flavor. As everyone knows, bacon makes (nearly) everything better and this area has no shortage of wonderful local bacon.

Rigatoni with Green Beans and Bacon

serves 4

8 oz. whole wheat rigatoni
4 slices high-quality bacon
2 cloves garlic, thinly sliced
8 oz. green beans, trimmed and cut into 1- to 2-inch pieces
1/4 c. Parmigiano-Reggiano, shaved
Freshly ground salt and black pepper

1. Bring a large pot of water to a boil. Add pasta and cook until just shy of al dente, about 8 minutes. Drain, reserving 1/4 c. of the pasta water, and set aside.

2. Meanwhile, cook bacon in a large skillet over medium heat until crispy. Remove from pan, drain on paper towels, break into small pieces and set aside.

3. Add garlic to skillet with bacon grease and cook 1-2 minutes, stirring frequently, until garlic just starts to brown. Add green beans and reserved pasta water, cooking until green beans are crisp-tender, about 3 minutes. Add pasta and toss thoroughly. Season to taste with freshly ground salt and pepper. Top with crumbled bacon and shaved cheese.

1 comment:

  1. OMG...this is delicious!! I made a couple small substitutions...threw in a little bit of fresh spinach and used shredded asiago cheese, both stirred into the dish and as a garnish on top. Yum!!!