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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
- 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.
Serving: 1portion | Calories: 711kcal | Carbohydrates: 102g | Protein: 21g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 2042mg | Potassium: 830mg | Fiber: 8g | Sugar: 11g | Vitamin A: 16% | Vitamin C: 25.2% | Calcium: 9.8% | Iron: 22.5%