3030. ROTELLE with BACON and SAUTEED WALNUTS

makes four servings 


1 lb. rotelle 
1/2 lb. sliced lean bacon, cut into 2-inch pieces 
1/2 cup walnuts, halved 
4 tablespoons olive oil 
4 tablespoons unsalted butter 
2 Japanese eggplants, unpeeled and sliced 
2 red bell peppers, seeded and cut into strips 
2 small zucchini, sliced 
coarse kosher salt and freshly ground black pepper to taste 
freshly grated parmesan cheese

Cook the pasta in a large pot of boiling salted water until just tender, about 12 minutes. Drain and rinse quickly under cold water. Drain again.

Cook the bacon in a large skillet until brown and crisp. Remove and drain on paper towels, leaving the bacon fat in the pan.

In the same skillet, sauté the walnuts over high heat until nicely browned. Push to one side of the skillet.

In a separate skillet, heat the oil and butter over medium-high heat and quickly sauté, separately, the eggplants, red peppers, and zucchini until brown and tender, about 5 minutes each. Add more oil if necessary.

Add the pasta and vegetables to the skillet with the walnuts. Heat over medium-high heat and toss well. Adjust the seasoning and serve immediately with grated Parmesan cheese.

 

 

bacon recipe courtesy of: Martin's; Giant Food Stores, LLC

2801. ROTELLE with BACON, WATERCRESS and CHERRY TOMATOES

makes four servings 


1/2 pound sliced bacon, cut crosswise into 1/2-inch strips 
1 1/2 cups cherry tomatoes, halved 
1 teaspoon salt 
3/4 teaspoon fresh-ground black pepper 
1 bunch watercress (about 5 ounces), tough stems removed 
3/4 pound rotelle 
2 tablespoons butter 
2 tablespoons olive oil 
1 scallion including green top, cut into thin slices 
grated Parmesan cheese, for serving 

In a large frying pan, cook the bacon until golden brown and just crisp, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Pour off all but 1 teaspoon of the fat. Add the tomatoes, salt, and pepper to the pan. Cook over moderate heat, stirring, until the tomatoes soften slightly, about 3 minutes. Add the watercress and cook, stirring, until just wilted, about 1 minute. In a large pot of boiling, salted water, cook the rotelle until just done, about 12 minutes. Reserve 3/4 cup of the pasta water. Drain the pasta and toss with the bacon, 1/2 cup of the reserved pasta water, the tomato mixture, the butter, and the olive oil. If the pasta seems dry, add more of the reserved pasta water. Top with the sliced scallions. Serve with grated Parmesan.


bacon recipe courtesy of: Food & Wine Magazine.com