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Hasn’t it been a gazillion years since I last shared with you lovely people a simple pasta recipe? I love pasta so much because they are basically a one-dish sort of meal. Throw everything inside the pot and call it a day.
Today’s is especially so because it features a good dose of veggies plus BACON! Now, I haven’t met a single meat-eating person that doesn’t like bacon. If you know one, please let me know in the comments. Because I’d love to hear about that atrocity. Sad sad life without bacon.
As always, it’s totally customisable based on whatever veggies you have. Though, choy sum might be a strange addition. But hey, if you try that, let me know. 😉
“And the LORD shall guide thee continually, and satisfy thy soul in drought, and make fat thy bones: and thou shalt be like a watered garden, and like a spring of water, whose waters fail not.” (Isaiah 58:11)
- 200gms (7oz) Pantacce Pasta (or any shape you prefer)
- 1 pack Green Beans (appx 120gms), bias 1 inch cut
- 6 rashers Bacon, finely chopped
- 4 Shallots, peeled & thinly sliced
- 1 tbsp Extra Virgin Olive Oil
- ½ cup Milk
- Salt & Pepper
- In a stock pot, bring sufficient well-salted water to boil to cook pasta. Once pasta is al dente, save about 1 mug full of cooking water and drain pasta. Reserve.
- Heat up olive oil on MED heat in a large pan & saute bacon bits.
- Once bacon has browned, about 2-3 minutes, toss in sliced shallots. Let shallots get translucent & soft.
- Add in sliced green beans and saute for about 2 minutes until tender crisp.
- Pour in milk and a dash of reserved pasta-cooking water.
- Add in cooked pasta and stir well. If it looks very dry, add in more pasta water. Check for seasoning (the pasta water & bacon should be sufficient but check anyway in case).