Bacon-Green Bean Pasta Toss |
Course : Italian
Source: Betty Crocker's Cookbook
Serves: 6 |
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Ingredients:
1/2 recipe poppy seed pasta or |
6 ounces uncooked vermicelli |
4 slices bacon -- cut into 1-inch pieces |
1 cup frozen French-style green beans |
3 medium green onions -- (with tops) thinly sliced |
1/8 teaspoon pepper |
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Preparation / Directions:
Cook pasta as directed in recipe or on package; drain. Cook bacon in 10-inch skillet until crisp. Remove bacon with slotted spoon and reserve 2 tablespoons fat in skillet. Cook beans and onions in fat 1 to 2 minutes or until beans are crisp-tender. Toss with hot pasta, bacon and pepper.
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