Spring Minestrone Pasta With Crispy Bacon |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This recipe is from Rachael Ray's magazine. Ingredients:
6 slices thick-cut bacon, coarsely chopped |
1 small onion, finely chopped |
1 teaspoon salt |
1/2 lb short pasta, such as ditalini (1 1/2 cups) |
1 (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 fresh basil |
fresh parsley, and |
fresh mint |
2 teaspoons grated lemon peel |
Directions:
1. 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.
2. In a large saucepan, heat the bacon fat over medium heat.
3. Add the onion and cook until softened, about 4 minutes.
4. Add 4 cups water and the salt and bring to a boil.
5. 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.
6. 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.
7. Remove from the heat and stir in the parmesan, herbs and lemon peel.
8. Using a slotted spoon, transfer the pasta and vegetables to bowls.
9. Top with more parmesan and the reserved bacon.
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