I got this recipe from a springtime magazine. No matter that it is now November.
Bacon and pasta and cheese and….. endive. Yes, the endive is so wonderful here with its slight bitterness balanced by the sweetness of the peas. Different and delicious.
Farfalle With Bacon, Endive And Peas
8 slices of bacon
1 Tbs olive oil
4 heads Belgian Endive, cut in half lengthwise
2 cups frozen peas
1 cup chicken broth
1 pound farfalle (bow-tie) pasta
1/4 cup sour cream
1/2 cup grated Parmesan cheese
1/4 cup chopped mint
Juice of 1 lemon
1. Cook pasta according to package directions.
2. Meanwhile, cook bacon in a large skillet over medium high heat until crisp. Transfer to paper towel-lined plate. Coarsely chop.
3. Clean skillet. Add olive oil. Place the endive (the flat side down) in skillet. Cook on medium high heat for about 4 minutes. Flip endive to other side, and cook for another 4 minutes. Remove from pan and let it cool. Cut into 1 inch pieces.
4. Add the chicken broth and peas to the skillet. Put on medium high heat and let simmer for about 4 minutes until the peas are tender. Add the endive pieces to the skillet.
5. When pasta is done, drain and return to pot. Keep the pot on medium heat.
6. Pour broth/peas/endive mixture into the pot with the pasta.
7. Add sour cream, mint, bacon, parmesan cheese, and lemon juice to the pot. Mix well. Season with salt and pepper. Serve.
How about some far out songs by two men with far out voices?
Sivert Høyem-Far From Here
Nick Cave & The Bad Seeds-Far From Me