Susan Sugarman

Gallery

Yunhee Kim

Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Yield:
Makes 4 servings (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a pot of water to a boil. Immerse asparagus and haricots verts in water 1–2 minutes or until bright green. Remove with slotted spoon; place vegetables in a towel to keep warm. Bring water back to a boil; add pasta. Cook 14 minutes or until al dente. Drain; set aside.

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  • Meanwhile, heat oil in a skillet over medium-high heat. Add bacon; cook 3–4 minutes or until crisp, stirring frequently. Set aside; reduce heat to medium-low.

  • Add onion; season with salt and pepper. Cook 5 minutes or until translucent. Add chicken stock; raise heat to high. Cook 2–3 minutes or until stock has reduced by half. Add reserved asparagus, haricots verts, and turkey bacon; cook 1 minute or until heated through. Toss with pasta. Add cheese and two-thirds mint, and toss to combine. Transfer to a serving platter, and garnish with remaining mint.

Nutrition Facts

357 calories; fat 14g; saturated fat 3g; mono fat 7g; poly fat 2g; protein 17g; carbohydrates 47g; fiber 7g; cholesterol 16mg; iron 3mg; sodium 450mg; calcium 104mg.