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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I love canadian bacon and wanted to spring something new on my monthly dinner club participants. I read a similar recipe in a cookbook, but concocted my own version. It was a huge hit and a mainstay in my house. Ingredients:
1 lb bow tie pasta, prepared |
2 lbs canadian bacon |
3 tablespoons olive oil |
1 medium red onion, diced |
1 bunch fresh green onion, chopped |
1 large red bell pepper, diced |
3 sprigs fresh basil |
3 sprigs fresh rosemary |
2 teaspoons chopped fresh cilantro |
1 tablespoon fresh ground black pepper |
1 teaspoon red pepper flakes |
4 tablespoons capers |
1 (8 ounce) box frozen green peas |
14 cherry tomatoes, quartered |
1/2 cup monterey jack pepper cheese |
1/2 cup freshly grated parmesan cheese |
Directions:
1. Prepare pasta according to instructions on box.
2. Spread olive oil in a large skillet and heat over medium for about 1 minute.
3. Chop canadian bacon in bite-sized pieces. Add canadian bacon, red onion, fresh green onions (with green part attached) and bell pepper in skillet and cook over medium heat 8-10 minutes until peppers start to soften.
4. Stir in basil, rosemary, cilantro, black pepper, red pepper flakes, capers and peas. Stir until well blended.
5. During last 3 minutes of cooking, stir in tomatoes.
6. Pour cheeses over top, cover, turn off heat and let sit for 2-3 minutes until cheese is melted.
7. Pour cooked pasta into large bowl and pour canadian bacon mixture over pasta.
8. I sprinkle additional parmesan cheese and fresh basil over top before serving. This was a huge hit. I served it with a really nice salad, homemade balsamic vinagrette, fresh garlic rolls, red wine and served chocolate espresso pudding in phyllo cups for dessert.
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