It’s raining here. And I’ve been craving pasta. Every once in a while this happens to me. I wait all terrible winter long to eat the foods I crave most of the year. Fresh, tadalafil malady vibrant summery foods. Foods that don’t weigh you down. So it’s weird that I’m craving pasta. We usually don’t even turn on the stove in the summer months because we grill.
But like I said, viagra it’s raining and I have a craving!! So I’m making pasta. Bacon pasta with creme fraiche and radishes. Yes, radishes. The radish is a sad very under utilized veggie. If only people knew you could cook it and not just eat it raw! It’s the perfect peppery balance to the richness of the bacon and crème fraîche. I tossed some green beans in there to as a sweet rounding out of all the flavors and of course to give it some green. This is sorta my take on a pasta primavera, except it’s just random stuff I found it my fridge. Cooking like this is always a little dangerous but what’s the fun of always playing it safe?
So here’s my recipe for Pasta with Bacon, crème fraiche, radish and green beans.
1/2 box De Cecco Angel Hair pasta
1 container Crème fraîche (I use Trader Joe’s)
6 Slices bacon
6-8 Fresh Radishes
1 cup Fresh Green Beans (I use Haricot Verts From Trader Joe’s)
2 garlic cloves
1/4 tsp Red Pepper Flakes
Bring a large sauté pan up to medium on your stove. Chop bacon up in lardons. Sprinkle bacon into pan and cook until crisp, about 10-15 minutes, stirring it every few minutes. In the meantime, bring water to a boil for the pasta. Dice up the radishes and blanche in the water for 1-2 minutes. Scoop radishes out of the water and add them to the frying bacon. Add the minced garlic and stir for another minute or two.
In a microwave, place the bag of green beans and cook according to the package instructions. Remove package from microwave and chop green beans into thirds. Add the green beans to the sauté pan. Add 1/2 box of noodles into the boiling water and cook about 3-5 minutes. Drain but be sure to reserve some cooking liquid. Add pasta to sauté pan and top with red pepper flakes and crème fraîche. Stir together, using a few ladles of pasta water to thin the crème fraîche. Add salt and pepper to taste and top with a little Parmesan cheese. Enjoy!