I love Pasta Primavera.  It is light, flavorful, and really fast.  Can you ask for more? I don’t think so!  The only thing I thought it was missing is a little “bite-cha-back.  You know what I mean.

Chipotle.

This is my entry for  Presto Pasta Night.  You gotta use the freshest ingredients that you can find.  Nitrate free applewood smoked bacon, baby asparagus, the whole thing.  Fresh and fast for the best flavor- keep the vegetables crisp and serve it immediately upon mixing.  The whole thing takes less than 15 minutes.

Because I am using stronger flavors in this I am using a whole wheat angelhair pasta.  The whole wheat gives the pasta a chewy texture and enough flavor to hold up to the intense flavors.  If you are thinking of a light and romantic pasta primavera you don’t know me at all.  This is intense, passionate, and it will bite you back.

Pasta Primavera

1 lb whole wheat angel hair pasta

1/2 lb excellent bacon, chopped

1 lb asparagus, chopped and any tough ends removed

2 onions, chopped

4 cloves garlic, peeled and chopped

1 cup steamed baby artichokes, sliced

1/2 cup raw pumpkin seeds

2 teaspoons finely chopped dried chipotle, or to taste

1/2 lb baby spinach

1/2 cup grated romano cheese

1. Cook bacon until crisp.  Remove from pan with a slotted spoon and set aside.  Pour off all but 1-2 tablespoons of bacon grease.
2. Steam the asparagus just until crip tender, and set aside.
3. Steam the artichoke and set aside.
4. Add the garlic, onion, pumpkin seeds and chipotle to the bacon pan.  Saute until the onion is tender and cooked.
5. Meanwhile, cook the pasta.  Do not over cook it!

1. Drain the pasta.  Add to the pan with the vegetables in it.
2. Add the bacon and spinach.
3. Stir the pasta, mixing in a the ingredients well.  Continue stirring over the heat just until the spinach begins to wilt.
4. Sprinkle with the Romano cheese and serve immediately with more grated cheese.

images;(c) marye audet 2009

Post from: Baking Delights