Bacon Green Beans Pantacce

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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.

The stars of this show: Bacon, Green Beans, Shallots, Pantacce Pasta, Milk, Olive Oil, Salt & Pepper
Bacon Green Beans Pantacce 1

I could cook the pasta while making the sauce but one side of my stovetop has died. So I cooked my pasta in really salted water first. Then saved a bowl of pasta cooking water.
Bacon Green Beans Pantacce 2

After sweating out them bacon in some olive oil, I tossed in the sliced shallots to soften & sweeten.
Bacon Green Beans Pantacce 3

Because green beans cook so fast, I didn’t parboil them beforehand. I like my green beans crunchy. Not soggy.
Bacon Green Beans Pantacce 4

To bring everything together I added in a nice dash of milk & reserved pasta-cooking water.
Bacon Green Beans Pantacce 5

Once the beans were tender crisp, the pasta is added and toss toss toss!
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I think my favourite part of this dish is the pretty frilly pasta.
Bacon Green Beans Pantacce 7

Pretty pasta shapes always entice me from the supermarket shelves.
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This is mighty tasty too. Chewy pasta, crunchy beans & meaty bacon. It’s a fairly dry pasta dish but all the flavour has been soaked up by the noodles. I really really need to make this again.
Bacon Green Beans Pantacce 9

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. 😉

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“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)

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Bacon Green Beans Pantacce
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Italian Fusion
Serves: 4
Ingredients
  • 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
  • Water
  • Salt & Pepper
Steps
  1. 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.
  2. Heat up olive oil on MED heat in a large pan & saute bacon bits.
  3. Once bacon has browned, about 2-3 minutes, toss in sliced shallots. Let shallots get translucent & soft.
  4. Add in sliced green beans and saute for about 2 minutes until tender crisp.
  5. Pour in milk and a dash of reserved pasta-cooking water.
  6. 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).
  7. Serve!

Comments

  1. I love quick and easy pasta recipes like this. perfect for busy weeknight dinner. 🙂

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