Saturday, May 8, 2010
Lemon Pasta with Feta, Asparagus and Bacon
Asparagus is in season! Use it as often as you can! This pasta recipe is hearty and yet light... it's flavors are smooth and yet complex... A handful of ingredients make this an easy dish to make yet it tastes like you slaved over it for hours!
1 large or 2 small bunches of asparagus, peeled
1 1/2 cups of feta cheese
1/2 cups of Parmesan cheese
2 - 3 cloves of garlic, crushed or minced
Zest and juice of 1 lemon (should yield about 5 tbs.)
1/4 cup of extra virgin olive oil
1 lb box of pasta (I used shells)
1 package of bacon, cooked and crumbled
Salt and pepper to taste
Bring a large pot of salted water to a rolling boil. Add pasta to boiling water and cook per directions on package.
Start cooking bacon. Microwave is my method of choice! When bacon has cooked, remove from oven, let cool and crumble.
Bring a large saucepan to a boil and add asparagus. Cook no longer than 5 minutes and then remove from heat. When asparagus have cooled slightly, slice asparagus into 1/2 to 1 inch slices. Set aside.
In a small mixing bowl add together Parmesan cheese, feta cheese, olive oil, lemon zest, lemon juice, garlic and mix well. Set asside.
When the pasta is ready drain the pasta and return to the pan, adding back about 1/2 cup of pasta water. Mix well and add the cheese mixture from the bowl. Mix well. Add asparagus pieces. Mix well and serve immediately!
If unable to serve immediately keep the pasta over low heat on the stove. Do not add bacon until just prior to serving to assure crispiness.