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Pasta pecans green beans garlic red pepper fresh cracked black pepper red wine vinegar fresh basil salt Parmesan cheese either vinegar olive oil garlic black pepper salt basil oregano
Viewed: 4 - Published at: 9 years agoIngredients
- 2 -3 cups of a shortcut pasta (rotini, bowties, etc.)
- 3 -4 slices raw bacon, cut in small 1-2-inch pieces
- 13 cup pecans or 13 cup walnuts, roughly chopped
- 34 cup green beans, cut in 1-2 inch sections (frozen or fresh is fine)
- 2 garlic cloves, minced
- 12 teaspoon red pepper flakes
- 14 ts. fresh cracked black pepper
- splash red wine vinegar
- fresh basil
- salt, to taste
- grated parmesan cheese or romano cheese, to taste
- use either 1/3 cup of pre-made Italian dressing
- 3 tablespoons vinegar
- 3 tablespoons olive oil
- 1 garlic clove, minced
- 14 teaspoon black pepper
- 14-12 teaspoon salt
- 12 teaspoon dried basil
- 14 teaspoon dried oregano
Method
- (If making dressing, now is a good time to start, at the beginning!
- ).
- Put a medium pot of salted water on, and bring to a boil.
- Meanwhile, begin frying bacon in a medium-sized skillet.
- Continue cooking both, strain pasta in colander when cooked through, and drain bacon, reserving about 1 Tbsp fat, and set bacon aside on a paper towel.
- In frying pan, sautee nuts till they have some crunch to them, and set aside.
- Add green beans and garlic, and sautee till beans are tender.
- Add red pepper flakes, salt and pepper, and a splash of red wine vinegar.
- Sautee another minute, and tear in some fresh basil, as much as you like, letting it wilt slightly, but still retaining it's colour.
- Turn off heat, and in a medium-sized serving bowl, combine the pasta, the green bean/garlic mixture, the nuts and the bacon, and whichever dressing you have decided to use.
- Mix well, and sprinkle in as much parmesan or romano as you see fit, season as needed.
- Enjoy!
