"BLT" Pasta

This is one of my favorites.

“BLT” Pasta

12 oz mostaccioli (or other short pasta)

4 sliced bacon

Splash of white wine (if desired)

1 pint container cherry or grape tomatoes, cut in half

6 oz fresh baby spinach leaves

Salt and pepper, to taste

Cook pasta according to package directions.

Meanwhile, cook bacon in a large pan until crisp. Remove bacon from pan and chop into 1/2”-1” pieces. Drain off all but about 2 tbsp of drippings from the pan. If desired, pour a splash of white wine in the the hot pan, and cook until almost evaporated, scraping up the bacon bits from the pan. Add tomatoes to pan and cook over medium heat until they start to release their juices, stirring occasionally. Add spinach to pan and continue to cook and stir until tomatoes are tender and spinach is wilted. Remove from heat.

Add cooked pasta and bacon to pan and mix well. Season to taste with salt and pepper. Serves 4.

Roasted Radishes with Sauteed Tops

Last summer, I learned that even though I don't like raw radishes, I do like them sauteed. When I saw a recipe talking about roasted radishes, I thought that sounded good, too! The original recipe called for the green tops to be just chopped and sprinkled raw on top of the roasted radishes, but I mis-read it at first, thinking the tops were sauteed in butter. I couldn't get that out of my head, (especially when I tried a bit of the raw greens and didn't like it) so I sauteed them with some garlic. Mmmm.

Roasted Radishes with Sauteed Tops

2 tbsp olive oil, divided

2 bunches radishes, radishes and greens

Lemon juice

1 tbsp butter

1 clove garlic, minced

Preheat oven to 450º. Drizzle 1 tbsp olive oil in a rimmed baking dish. Wash radishes and greens thoroughly. Cut greens from radishes and remove root ends. Cut radishes in half lengthwise and toss in prepared baking dish to coat with oil. Roast radishes until tender, about 20-25 minutes, stirring several times. Sprinkle with lemon juice.

Meanwhile, in a small heavy fry pan, heat 1 tbsp olive oil and butter. Chop greens and add to fry pan with minced garlic. Saute until garlic begins to brown and greens become crispy.

Serve radishes with greens sprinkled on top. Serves 2.

If you try this, let me know what you think!!