791. PASTA with CORN, BACON, PEPPERS and PECANS

serves 4


1 cup pecans
12 ounces dried orecchiette or penne pasta
6 slices (about 8 ounces) thick-cut bacon, diced
3 cloves garlic, sliced
2 large red bell peppers, seeded and thinly sliced
3 cups fresh corn kernels (from about 4 ears)
6 green onions, sliced diagonally
4 cups loosely packed arugula
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Freshly grated Parmigiano Reggiano cheese for serving

Preheat oven to 350 degrees. Spread pecans on a baking sheet or in a shallow pan. Bake, shaking the pan once or twice, until lightly browned and fragrant, 8 to 10 minutes. Let cool.

Bring a large pot of salted water to a boil over high heat. Add pasta and return to a boil; lower heat to medium-high and cook pasta until al dente, about 10 minutes. Drain, reserving 1 cup of the cooking water.

Meanwhile, heat a large frying pan over medium heat; add bacon and cook until golden and crisp, about 4 minutes. Remove bacon from pan and drain on paper towels. Drain off all but 2 tablespoons fat from pan. Add garlic and cook, stirring, for 30 seconds. Add bell pepper and cook, stirring occasionally, until tender-crisp, about 3 minutes. Add corn and green onion and cook, stirring, until heated through, about 2 minutes.

Toss bacon, arugula and corn mixture together in a large serving bowl. Add hot pasta and 1 cup reserved pasta water and toss well. Season with salt and pepper. Serve immediately with shaved or freshly grated parmesan cheese.


courtesy of: Diamond Foods, Inc. , Stockton, California