Tuesday, July 1, 2014
Since we're well into the blazing summer months (and we're truly feeling that summer heat here in Arkansas) I wanted to share a recipe that is simple, delicious and light. When I think pasta in the summer my mind instantly goes to pasta salad, and while I love pasta salad I enjoy pasta dishes is other forms throughout the summer. A nice al dente pasta that is tossed with a variety of additional ingredients and then tossed in a simple olive oil or light sauce. Aside from pasta salad, those are the types of pasta dishes I crave in the summer.
This pasta dish features salty and crunchy bacon (because everything is better with bacon), shaved brussel sprouts and earthly mushrooms all tossed in angel hair pasta and drizzled with some delicious olive oil. This is a meal that is perfect for summer; you don't have to heat up your entire house to make it, it's filling without weighing you down and it's packed full of flavor.
Angel Hair Pasta with Bacon, Brussel Sprouts and Mushrooms
1 Lb angel hair pasta
1/2 Lb thick sliced bacon, cut in lardons
2 Cups brussel sprouts, thinly shaved
2 Cups baby portabella mushrooms, sliced
Salt and freshly ground black pepper, to taste
Olive oil, for drizzling
1/2 Cup grated parmesan cheese
Bring a large part of salted water to a boil. Place the pasta in the boiling water and cook until al dente. Reserve one cup of starchy pasta water, drain the pasta and set aside.
Meanwhile, place a large skillet over medium-high heat. Once the pan is hot, add the bacon and drizzle with a bit of olive oil. Cook until bacon is crispy. Once the bacon is crispy add the mushrooms, season with salt and pepper and cook for about a minute. Add the shaved brussel sprouts, stirring to coat bacon fat and seasonings. Add the pasta water and scrape the bottom of the pan to remove any brown bits. Add the pasta and toss to combine. Season with salt and pepper, drizzle with olive oil and top with cheese. Serve.
Recipe source: Barely adapted from The Chew