Spring Fling Pasta

Name: Spring Fling Pasta
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 2
Ingredients: 4 ounces thick-cut bacon, cut into 1-inch-wide pieces; 1 medium red onion, thickly sliced into half moons; 1 tablespoon olive oil; 4 ounces radishes, trimmed and cleaned, halved if large; 4 ounces thin asparagus, trimmed and cut into 1-inch pieces; 1 cup frozen peas; kosher salt, to taste; freshly ground black pepper, to taste; dried thyme, to taste; 8 ounces cavatappi pasta; 3 tablespoons sherry vinegar, can substitute white balsamic vinegar; extra-sharp white cheddar cheese, to taste, grated

Bacon Stove-Top Spring

Time: 35 minutes

Yield: 2 servings

About

Get back into the swing of things with something new! Spring Fling Pasta will become a fan favorite at all your warm weather gatherings! Well, first of all, there is crisp bacon (need we say more?!), so, when you add roasted radishes, asparagus, and peas with a little thyme and sherry vinegar, then toss it all together with cavatappi pasta and extra-sharp white cheddar cheese, it creates a taste that is... well, it's indescribable! Let the freshness in with this Spring Fling Pasta. (Did we mention there's bacon?!)

Ingredients

4 ounces thick-cut bacon, cut into 1-inch-wide pieces
1 medium red onion, thickly sliced into half moons
1 tablespoon olive oil
4 ounces radishes, trimmed and cleaned, halved if large
4 ounces thin asparagus, trimmed and cut into 1-inch pieces
1 cup frozen peas
kosher salt, to taste
freshly ground black pepper, to taste
dried thyme, to taste
8 ounces cavatappi pasta
3 tablespoons sherry vinegar, can substitute white balsamic vinegar
extra-sharp white cheddar cheese, to taste, grated

Directions

Step 1 -Preheat the oven to 400 degrees F.

Step 2 -In a large bowl, add the bacon, the red onions, and the olive oil and toss to coat.

Step 3 -Add the bacon mixture to an ungreased 18x26-inch baking sheet and roast, stirring occasionally, until the bacon has crisped a bit and some of its fat has rendered, about 15-20 minutes.

Step 4 -Transfer the baking sheet to a wire rack and add the radishes, the asparagus, the peas, the salt, the black pepper, and the thyme and toss to combine.

Step 5 -Bake the veggie mixture, about 15 minutes.

Step 6 -During the last 10 minutes of baking time, in a large pot of salted, boiling water, cook the cavatappi to al dente, according to the package directions. Drain the pasta and return it to the pot.

Step 7 -Transfer the baking sheet to a wire rack. Add the sherry vinegar to the veggie mixture and toss to combine.

Step 8 -Add the veggie mixture to the cooked cavatappi and toss to combine.

Step 9 -Serve the pasta-veggie mixture garnished with the grated cheese.

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