Rotini with Nuts and Bacon
Rotini are corkscrew-shaped pasta. If they are unavailable or priced higher than other pasta shapes, you can substitute bow tie pasta or even elbow macaroni with excellent and delicious results in this Rotini with Nuts and Bacon recipe.
16 oz rotini pasta
1 tsp olive oil
1/2 lb lean bacon cut into 2-inch pieces
1/2 cup pecan halves
2 cup broccoli florets
4 large carrots, thinly sliced
1/2 tsp salt
1/2 cup grated Parmesan cheese
1 Tbsp butter or margarine
Cook pasta in a large pot of boiling water with olive oil according to package directions. Drain. Rinse with cold water.
Meanwhile, fry bacon in a large skillet until crisp, about 8 minutes. Remove bacon from skillet but leave drippings. Add pecans to skillet and cook until brown, about 3 minutes. Drain nuts.
Cook broccoli and carrots in boiling water in a medium saucepan until crisp-tender, about 5 minutes. Drain.
Combine pasta, bacon, pecans and vegetables in a large bowl. Add salt, Parmesan and butter; mix well.
Rotini with Nuts and Bacon tip: Save time by cooking the carrots and broccoli in the hot pasta water.