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Add a photoServings: 6
Ingredients
- 1 Tbsp. Extra virgin olive oil
- 1 med Onion, diced
- 3 x Cloves garlic, minced
- 8 slc Bacon, diced
- 12 x Spears asparagus, blanched
- 1/2 c. Fresh shelled peas
- 1/2 c. Chicken stock
- 1 1/2 lb Fresh pasta, cooked till al denta
- 3/4 c. Parmesan cheese Salt and black pepper to taste
Directions
- For the pasta, heat extra virgin olive oil till very warm. Add in onion and garlic and saute/fry till you can smell the aroma. Add in the diced bacon and cook over low to medium heat until the bacon is crisp. Add in asparagus and peas and toss with the bacon. Add in chicken stock and reduce for about 2 min over high heat. Add in pasta and cook till the pasta is warm.
- Add in all but 1/3 c. of cheese and to the pasta and toss well. Season with salt and pepper. Place on a platter and top with the rest of the parmesan cheese. Serve warm.
- 1
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 213g | |
| Recipe makes 6 servings | |
| Calories 635 | |
| Calories from Fat 192 | 30% |
| Total Fat 21.46g | 27% |
| Saturated Fat 6.45g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 362mg | 15% |
| Potassium 424mg | 12% |
| Total Carbs 88.3g | 24% |
| Dietary Fiber 4.6g | 15% |
| Sugars 4.32g | 3% |
| Protein 20.36g | 33% |
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