Stewy Green Bean and Bacon Pasta
Serves 2-4
Ingredients
- Olive oil for drizzling
- 4 oz thick cut bacon cut into lardons
- 1 large shallot sliced
- ½ lb. green beans cleaned and cut into about 1 inch pieces
- 3 cloves of garlic thinly sliced
- 1 Tbsp tomato paste
- ½ cup dry white wine
- 8 oz cherry tomatoes halved
- Calabrian chilis or red pepper flakes to taste
- Kosher salt and pepper to taste
- ½ lb. Casarecce pasta or Penne
- ⅓ cup grated pecorino romano cheese
- Toasted panko breadcrumbs for serving*
- Torn fresh basil leaves for serving
- Lemon zest for serving
Instructions
- Place a large pot of water over high heat to boil.
- While water comes to a boil, add a small drizzle of oil to a large skillet along with the bacon.
- Turn heat to medium and cook bacon until rendered and crisp. Remove to a paper towel to drain and set aside.
- Add shallots and green beans to the pan with the bacon drippings. Saute over medium heat until shallots are translucent and beans are starting to soften, about 4-5 minutes.
- Add in garlic and cook for another 1-2 minutes. Stir in tomato paste and cook for another minute longer.
- Deglaze with white wine, and scrape all the brown bits up from the bottom of the pan.
- Toss in cherry tomatoes, chilis and season with salt and pepper. Let cook over medium low heat, until tomatoes have burst and green beans are very tender, about 8-10 minutes.
- Meanwhile, heavily salt the boiling water and drop in the pasta. Cook until al dente.
- Drain pasta (reserving some water), and add to the skillet with the tomatoes and green beans. Add in a splash of pasta water and pecorino. Toss to combine. Add more pasta water as needed to create a nice saucy consistency.
- Season with more salt and pepper, if needed.
- Serve topped with a drizzle of olive oil, toasted breadcrumbs, fresh basil, and lemon zest.
Video
Notes
**I just toast some panko in a skillet on the stove in some butter, seasoned with salt and pepper, until golden.
Tried this recipe?Let us know how it was!
I made this dish the evening of the day it launched. It is everything you said it would be and just as perfect as your meal once it hit the plate. I shared with a neighbor. She told others about it. I doubled the recipe and made it and some homemade Artisan bread and had five join me for dinner. The recipe was sent along with three departing guests. I’m certain they will be joining the ranks of your followers!! Oh, I made strawberry/rhubarb pie – from scratch starting with a butter crust – for dessert. Ice cream was the melting topper as I baked it when they’d arrived!
Thanks for sharing your talents and fabulous recipes!! This bean, bacon and cherry tomatoes (I used rotini) heartwarming dish is a new FAVORITE for me!