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Hank's Hankerings: BLT Pasta
 

By Hank the Burro

  May 1, 2020 --

Cooking during the quarantine calls for convenient meal solutions using canned and frozen foods that may already be in your freezer and cupboard. Here’s a dish from AllRecipes.com that is easy to make - and would also work for the next potluck supper as well!

INGREDIENTS:

1 tablespoon olive oil

½ pound bacon, cut crosswise into 1-inch pieces 2 cloves garlic, minced

2 teaspoons lemon zest

⅔ cup creme fraiche (sour cream or yogurt may be substituted)

2 cups cavatapi or ditalini pasta (can substitute any shape you prefer) 2 cups halved cherry tomatoes

4 cups baby arugula, coarsely chopped salt and ground black pepper to taste

1 pinch cayenne pepper, or to taste

1  tablespoon freshly shredded Parmesan  cheese, or to  taste (optional)

INSTRUCTIONS:

Pour olive oil into a heavy skillet over medium heat, add bacon, and cook until almost crisp, 5 to 8 minutes. Turn off heat. Hold a paper towel with tongs and mop up excess bacon grease with the paper towel, leave about 2 teaspoons bacon grease in the skillet.

Stir minced garlic and lemon zest into bacon in the skillet and let cook in residual heat until fragrant, 2 to 3 minutes. Stir creme fraiche into bacon mixture.

Bring a large pot of salted water to a boil and stir in 2 cups of pasta. Cook till tender, about 8-10 minutes. Drain and add pasta to the skillet. Stir pasta thoroughly into bacon and creme fraiche mixture.

Return skillet to medium heat. Add tomatoes; cook and stir until slightly softened, about 1 minute. Mix in arugula, stirring until wilted, about 30 seconds, and turn off heat.

Season with salt, black pepper, and cayenne pepper. Stir again and garnish with Parmesan cheese.

SOURCE: www.allrecipes.com/recipe/233582/chef-johns-blt-pasta/

 

 
 
 

 
     
     
       
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