Saturday, May 22, 2010

Bacon and Edamame Linguine

One of my favorite things to make and eat is pasta. I could probably eat it everyday. But one of the challenges with being Lactose intolerant is to find a way to omit the cheese from pasta and still have it be fantastic. Most pasta recipes have some kind of cheese thrown in, but I think pasta can be so light and healthy without all the cheese. This dish is bordering on the healthy since there is bacon and bacon fat involved, but man, it sure tastes good! :)
Here is what you need:
4 slabs of bacon, cut into bite size pieces
2 garlic cloves, minced
1/4 yellow onion, diced small
3/4 cup frozen shelled edamame
3/4 cup chicken stock
juice of 1 lemon
zest of 1 lemon
salt and fresh black pepper
pinch of red pepper flakes
1 tablespoon fresh mint, chopped
2 tablespoons unsalted butter
1/2 pound linguine or fettuccine

Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Drain.
In a large skillet cook the bacon, until browned. Remove the bacon with slotted spoon and set aside on a plate. Add the garlic and onion to the bacon fat, cook until onion is soft and translucent. Add the edamame, chicken stock, lemon juice and lemon zest. Bring to a boil and simmer for about 10 minutes. Add salt, black pepper, and red pepper flakes, and butter. Stir until butter is melted. Remove from the heat.
Pour the sauce over pasta and add the mint and the cooked bacon, toss to combine.

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