Thursday, May 3, 2012


I meant to take photos of dinner as I was cooking last night and do a "how to cook the perfect rare steak" post.  Obviously, this post lacks photos which means I forgot to take them.  Boo!  I still have two more steaks in the freezer, though, so I'll try to remember to do that next time.

Dinner tonight is campanelle with asparagus and bacon in a lemon cream sauce.  It's not very attractive, but it's delicious (and the asparagus are "Jersey Fresh")!  The bacon can be replaced with a lemony chicken breast, or omitted completely, and the cream sauce can either be home made or from a jar.

Bacon and Asparagus Campanelle Alfredo

1 pound campanelle or penne pasta
1 jar alfredo sauce (or your favorite recipe)
1 pound asparagus, trimmed, peeled (if you like) and cut into 2" spears
1/2 pound bacon, diced
2 lemons, juiced
zest of 1 lemon
basil, salt and pepper to taste

Cook pasta according to package directions; drain. 

While pasta is boiling, cook bacon in a large pan over the stove until crispy, then remove to paper towels.  Discard all but 1/2 tbsp bacon grease from the pan. 

Squeeze one lemon over prepared asparagus and quickly saute in reserved bacon grease.  Add pasta to the cooked asparagus, toss, then add the sauce, remaining lemon juice and zest; season.  Stir pasta until warmed through. 

Remove from heat and stir in bacon just before serving.

No comments:

Post a Comment