SPRING VEGETABLE PASTA WITH BACON

This is from the Carrboro (NC) Farmer’s Market’s website. We will be back in NC and visiting this fantastic farmer’s market soon! Who ate this – Morgan! Who didn’t – Audrey!

½ lb. pasta (orechiette is recommended but I used spirals)
4 slices thick cut bacon, sliced into ¼” pieces
1 cup thinly sliced green garlic OR several garlic cloves, minced
olive oil
1 bunch asparagus, cut in ½” pieces
¼ cup white wine
½ cup chicken stock
¼ cup heavy cream
3 cups pea shoots OR 1 cup peas (fresh or frozen)
salt and pepper
Parmesan cheese

Put a large pot of water on to boil for the pasta. Then prepare according to directions. If using peas, add peas in with the pasta when it has about 8 minutes left to cook. Drain and set aside.

Meanwhile, cook bacon in a large saucepan until crisp. If there’s more than a tablespoon of grease in the pan, pour some off. Add garlic and sauté a couple of minutes. Add a bit of olive oil if dry. Add asparagus and sauté for about a minute. Add wine, turn heat up to high and sauté until wine is almost evaporated. Add chicken stock and reduce by half. Turn to medium low and add the cream. Let cream heat through. It will thicken slightly. Add pea shoots, if using, and wilt. Toss in pasta (and peas). Serve topped with grated Parm.