My friend Cassie recently posted this recipe for Pasta with Chicken, Bacon and White Beans. I used to think beans and pasta were an odd combination but now I know better. Since I already had two other chicken dishes on my weekly menu I decided to just omit the chicken from her recipe.
SP thought I'd already made this dish. He was thinking about this pasta with sausage, white beans and mascarpone, which is very similar. Needless to say this was a big hit at our house. Baby Girl was sneaking beans out of the strainer as I was cooking and anything with pasta is always a hit.
Since SP didn't need lunch the next day I only used 1/2 lb of pasta but kept the rest of the ingredient amounts the same. It was plenty of food for both of us, especially with a veggie side. I happened to have 8oz of campanelle pasta in the pantry so that's what I used, but any short-cut pasta is fine. I have both rosemary and basil growing in my backyard, but my basil plant is out of control so I subbed basil for the rosemary. Either would work great. Even thyme would be delicious. This is a great pantry meal. Thanks Cassie!
Pasta with Bacon and White Beans
Modified from Cassie Craves
1/2 pound penne or other short pasta
6 slices bacon, diced
3 cloves garlic, minced
1 can cannellini beans, drained
Salt and pepper to taste
1 cup chicken stock
1/2 cup half and half
1/2 cup shredded Parmesan cheese, plus more for serving
2 tablespoons finely chopped fresh basil
Cook pasta in a large pot of boiling salted water until al dente; drain.
Cook the bacon in a large skillet over medium heat until crisp. Add the garlic and beans; stir for 30 seconds. Season with salt and pepper. Add chicken stock and half and half. Cook until thickened. Add the cooked pasta and toss to coat. Off heat add the Parmesan cheese and basil. Taste for seasoning and add salt and pepper to taste.
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