Spring Minestrone Pasta with Crispy Bacon
Silvana Nardone
From Every Day with Rachael Ray
April 2008
SERVES 4
Prep Time: 10 min
Cook Time: 25 min
Turn minestrone soup into a pasta dish.
See the photo how-tos »
6 slices thick-cut bacon, coarsely chopped (about 6 ounces)
1 small onion, finely chopped
1 teaspoon salt
1/2 pound short pasta, such as ditalini (1 1/2 cups)
One 15-ounce can cannellini beans, rinsed
2 zucchini, cut into matchsticks
1 cup frozen peas, thawed
Pepper
1/2 cup grated parmesan cheese, plus more for serving
1/4 cup chopped basil, parsley and mint
2 teaspoons grated lemon peel
1. In a large skillet, cook the bacon over medium-high heat until crisp, about 4 minutes; reserve 2 tablespoons of the fat and drain the bacon on paper towels.
2. In a large saucepan, heat the bacon fat over medium heat. Add the onion and cook until softened, about 4 minutes. Add 4 cups water and the salt and bring to a boil. Stir in the pasta and simmer, stirring occasionally, until the pasta is just tender and the liquid is more than halfway absorbed, 8 to 10 minutes. Stir in the beans, zucchini and peas and season with salt and pepper. Return to a simmer and cook, stirring occasionally, until the vegetables are fork-tender, about 4 minutes. Remove from the heat and stir in the parmesan, herbs and lemon peel.
3. Using a slotted spoon, transfer the pasta and vegetables to bowls. Top with more parmesan and the reserved bacon.
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