Author: Debbie Arnold | Dining with Debbie
12 ounces mini-farfalle
1 cup chopped onion
4 roasted garlic cloves (or 2 fresh), minced
1 pound fresh asparagus, trimmed, cut on the diagonal in 1-inch pieces
4 ounces baby portabellas, thinly sliced
1 cup fresh or frozen green peas (do not thaw)
½ cup grated Parmesan
⅓ cup heavy cream
2 Tablespoons extra-virgin olive oil
2 Tablespoons prepared basil pesto
fine zest of 1 lemon
3 Tablespoons fresh lemon juice
¼ cup minced fresh flat-leaf parsley, divided use
¼ cup thinly sliced fresh basil, divided use
4 Tablespoons unsalted butter
3 cups thinly sliced fresh spring greens (spinach, arugula, sorrel)
4 ounces grape tomatoes, halved
freshly cracked black pepper
½ cup shaved fresh Parmesan, as garnish
minced chives, as garnish
1.) In a large cast iron skillet, cook bacon over medium heat until crisp; set aside to drain on paper towels, reserving bacon fat.
2.) Add onion to skillet and sauté until tender. Add in garlic and cook 1 minute.
3.) Add asparagus and mushrooms to onion and garlic mixture, sauté 3-4 minutes.
4.) Meanwhile prepare pasta according to package directions, just until tender but still firm to bite. Drain, receiving 1 cup pasta water. Return pasta to pot.
5.) Add ½ cup grated Parmesan, heavy cream, olive oil, pesto, lemon juice, and lemon zest. Stir well.
6.) Chop bacon and add ½ to vegetable mixture.
7.) Stir in ½ of the parsley and ½ of the basil along with 4 Tablespoons unsalted butter, stirring until butter is completely melted.
8.) Add pasta water 2 Tablespoons at a time, if needed to create a slightly creamy sauce.
9.) Add peas to asparagus mixture; sauté until just tender, about 2 minutes. You want the peas to retain their bright green color.
10.) Add vegetables to pasta, stirring well. Add in spring greens and sliced ham, stirring to heat through. Toss in halved tomatoes.
11.) Season to taste with salt and pepper.
12.) Serve pasta garnished with parsley, basil, chopped bacon, minced chives and shaved Parmesan.