I’m in love with these flavors! I really wanted to make something a little different for dinner, but was determined to use items from my pantry instead of hitting the grocery store. I had just bought some fresh green beans from the produce section a couple days before, and everything else I had on hand. The roasted tomato flavor pairs so nicely with the bacon, and the added chewy crunch of pecans puts this dish over the top!
I’m a pasta fanatic, but after years and years of eating boring spaghetti and meatballs I almost quit eating it all together. That is, until I discovered that there are so many other ways to make prepare it. Combining olive oil, a little wine or Vermouth, and some garlic and shallots really sets a great tone for a delicious meal. Throw in some vegetables and you’re ready to eat, or Manga!
The entire family raved about this one, especially my husband. That’s always a good thing!
Incidentally, the pan I use for this recipe is my FAVORITE pan in the kitchen. It’s my ManPans wok. I use it for all my pasta and stir fry dishes and when I fry things too. LOVE it. You can read my review about it here.
Farfalle with Green Beans and Pecans in Fire Roasted Tomato Sauce
If you're looking for a delicious pasta dinner, you'll love the smoky flavor of the fire roasted tomatoes and the crunch of pecans in this tasty meal.
- 2 tablespoons olive oil
- 4 slices bacon cooked and crumbled or chopped
- 1 shallot diced
- 2 cloves garlic minced
- 15 oz can fire roasted diced tomatoes
- 1/2 cup Vermouth
- 3 cups fresh green beans trimmed, cut into 1" pieces and blanched
- 1/4 cup chopped pecans
- Freshly ground black pepper
- 1 lb dried Farfelle pasta
- 1 tablespoon of Kosher salt
- Place covered pasta pot filled 3/4 with water over high heat.
- Heat skillet over medium high heat, add olive oil and heat to shimmering. Saute shallots and garlic until soft and translucent. Add crumbled bacon, pecans, and green beans. Add freshly ground black pepper over the bean mixture, to taste. Stir to coat and incorporate, then add tomatoes and Vermouth. Bring sauce to a boil and cook on a high simmer (still bubbling) until most of the liquid has cooked out leaving a nice sauce. Turn off heat until pasta is done. Keep warm.
- Meanwhile, when pasta water boils remove lid and add Kosher salt. Add pasta and cook as package directs. Before draining pasta, reserve about 1/2 cup of the pasta water. Drain pasta, combine with sauce and bean mixture. Add some of the reserved pasta water if needed to moisten.