serves four
9 oz. uncooked pappardelle
2 tablespoons extra virgin olive oil
1/4 teaspoon crushed red pepper flakes
1 clove garlic, minced
3 or 4 roasted red peppers, diced
4 slices of bacon, cooked and crumbled
2 tablespoons extra virgin olive oil
1/4 teaspoon crushed red pepper flakes
1 clove garlic, minced
3 or 4 roasted red peppers, diced
4 slices of bacon, cooked and crumbled
juice from 1 lemon
salt and pepper
5 cups arugula, roughly chopped
1/2 cup fresh shaved parmesan
5 cups arugula, roughly chopped
1/2 cup fresh shaved parmesan
Cook pasta in boiling, salted water. Drain. While
pasta cooks, brown bacon in skillet. Remove and let drain on paper
towels. Pour off as much of the fat as you'd like. Add olive oil to skillet,
or reserved bacon fat if you prefer. Add red pepper flakes and garlic, cook for
about 1 minute and add roasted red peppers. Cook for about 1 more
minute, turn off heat, add lemon juice, arugula, and cooked pasta. Salt
and pepper to taste. Serve with fresh shaved parmesan cheese on top.
bacon recipe courtesy of: Pam, Sidewalk Shoes, June 11, 2008
