Thursday, April 14, 2011

Springtime Pasta

I had leftover noodles and ricotta from my recent lasagna and used it to make this pasta dish.


First I fried some bacon. When it was crisp, I removed it and placed it on paper towels to drain and left the grease in the pot.



I cut some chives from the garden.


And mixed them into the ricotta. The ricotta already had been blended with Parmesan cheese, salt and pepper and some oregano.


I boiled some peas.


And finely diced an onion.


Then diced about 5 garlic cloves.


The onion and garlic is sauteed in the bacon grease. Sprinkle it with fresh ground black pepper and salt.


Add 2 cups of chicken stock and a cup of white wine.


Grate the zest from 1 lemon.


Add a bunch of sliced basil.


Then add your pasta. I sliced up my unused lasagna but you can use any kind of pasta you want.


In a separate frying pan saute' some asparagus until it begins to brown. Then add it to the pasta.


Chop up the crisp bacon and add it along with the peas. I also threw in some grated Parmesan. Stir to combine.



Serve it with a dollop of the ricotta mixture right on top. Scoop a bit of the ricotta on to your fork with each bite.