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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Another recipe card from the produce section. Although it doesn't specify what type of pasta or what variety of mint - I would suggest angel hair or even orzo for the pasta and orange mint or spearmint for the mint. After harvesting, mint should be washed and dried with paper towels or a salad spinner, prior to stripping the leaves from the stems. Fresh mint can be stored in a glass of water, stem-side down and leaves covered with a secured plastic bag for up to one week. Change water daily. Ingredients:
2 teaspoons light olive oil |
2 large onions, sliced |
1/2 lb dry pasta |
1 cup good chicken stock |
3 tablespoons bacon bits |
3 tablespoons parmesan cheese, freshly grated |
1 cup mint leaf |
2 tablespoons pine nuts, toasted |
Directions:
1. Heat oil in a heavy pan over medium-low heat. Add onions and cook slowly to caramelize. Stir occasionally. Cook untilonions are soft and dark gold, 25 to 30 minutes.
2. Meanwhile, boil 4 liters (16 cups) water for the pasta. Cook pasta according to package directions.
3. Put chicken stock and onions in a large bowl. Drain pasta and add it to onion mixture. Add cheese and mint. Toss well. Garnish with pine nuts.
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