Sunday, March 28, 2010

Spring Pasta

I came up with this one out of boredom this week...

1 lb whole wheat penne
1/4 lb of asparagus (chopped into quarter pieces)
2 onions diced
1 red pepper diced
3 cloves garlic diced
1 cup white wine
2 cups chicken stock
10 oz. pancetta (or bacon - crumbled)

1. In a deep saute pan, add a splash of olive oil and heat up. Add the onions. Cook down until golden (5 minutes on Med heat)
2. Add the garlic and the pancetta - cook for an additional 3 minutes
3. Add the Asparagus and peppers - cover and cook for 4 more minutes.
4. Add the wine - raise to high heat (bring the liquids to a boil)
5. Add the chicken stock (allow it to come to a boil again, wait 2 minutes, and then bring down to a simmer).
6. Salt and pepper to taste.
7. Cook pasta per the directions. Drain and put it back into the pot. Add the contents of the saute pan and mix well. Add some grated cheese while still hot for a creamy texture (and extra saltiness)