RED FIFE WHEAT PASTA WITH ASPARAGUS AND BACON
Red fife wheat is all Canadian. Vary the recipe by adding vegetables as they come into season. You can find this pasta at the north building of St. Lawrence Market or at Wychwood Barns market on Saturday mornings. If you can't find it, just use 3/4 lb dried penne.Ā
Makes 4 to 6 servingsĀ
- 2 tbsp extra virgin olive oil
- 2 strips bacon, diced
- 1 large onion, coarsely chopped
- 1 clove garlic, chopped
- pinch hot red chile flakes
- 1 lb (500g) asparagus, trimmed and cut into 1"(2.5cm) pieces
- salt and pepper to taste
- 10oz (300g) fresh red fife wheat pasta (stove pipes) or 3/4 lb (375g) dried penne
- Heat oil in a large deep skillet. Add bacon and cook until most of fat has been rendered out. Discard all but a few tablespoons oil in pan. To bacon remaining in pan add onions, garlic and hot red chile flakes and cook gently until tender and lightly browned. If onions are browning too much add about 1/4 cup (50mL) water and continue cooking until water evaporates.
- Cook asparagus in boiling water until bright but still firm about 2 minutes. Add to onions once the onions are tender and lightly browned. Cook one minute.
- Cook pasta in a large pot of boiling, salted water until just tender ā 3 to 5 minutes for red fife wheat pasta and 10 to 12 minutes for penne. Drain, saving some of the cooking liquid. Add pasta to asparagus along with about 1/2 cup (125mL) of the cooking liquid. Cook together over medium heat about 3 to 4 minutes until water is absorbed by the pasta and mixture looks slightly creamy. Add salt and pepper to taste.