Thursday, September 4, 2014

First Day of School

You know it's September when in spite of all your best efforts to deny, the kids go back to school. First day for us started with first announcement of the day occurring at 4:31, just in case I might sleep through the alarm at 6 am.  By now in the afternoon, I am feeling quite blurry as that was a long time ago.
While it is not my First Day at anything, for September My new resolve is to try and save on those silly expenses like parking and lunches that I could have brought from home. so that calls for a recipe that is family friendly
Pasta is a big hit at our house, and so I am including a quick recipe that could be modified and should satisfy the younger folks too! We still have lots of lovely chard in the garden and some broad beans, so that is likely what I will use.  Soccer and cubs, school and church, we all need a lot of energy in these rainy September days.  I will share my crockpot goodies next time!

Spaghetti with Pancetta, Green Beans and Basil
8 oz. spaghetti
4 oz. pancetta (or 4 slices of bacon)
3/4 pound green beans (stem ends removed)
grated Parmesan – however much you want
a handful of basil leaves, roughly torn

1) Boil spaghetti in salted water until al dente; save 1 cup
2) While spaghetti is boiling, brown the pancetta in a skillet – it should take about the same amount of time to cook as the spaghetti. Transfer it to a paper towel to drain.
And don’t forget – don’t pour the grease down the drain, or you may clog it. Then you’ll have to get Liquid Plumr and you’ll never cook this again. Instead, pour the grease into a mug or something that can withstand the heat.
3) Add the green beans to the skillet; cover and cook about 5 minutes.
4) Transfer the green beans to the cooked and drained spaghetti. Mix in the pancetta, lotsa Parmesan and reserved water. Dish onto the plate and top with basil. And more Parmesan.


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