Bacon + Corn Pasta Salad
Source of Recipe
from rdj
Bacon + Corn Pasta Salad
1 pound uncooked pasta shells (about 1 inch long)
4 ounces bacon, chopped
about 2 Tablespoons butter
1/2 cup minced shallots (a combo taste
...is between onion + garlic)
4 cups fresh corn kernels
1 cup dry white wine
1/2 cup whipping cream
1/4 cup chopped fresh tarragon
In a 6 to 8 quart pan over high heat, bring about 4 quarts water to
a boil; add shells and cook, stirring occasionally, until al dente,
to package directions.
Meanwhile, in a 10 to 12 inch nonstick frying pan over medium/high
heat, stir bacon until browned, 4 to 5 minutes. With a slotted spoon,
transfer bacon to paper towels to drain.
Add enough butter to pan to equal about 3 tablespoons fat; when
melted, add shallots and stir until limp, 3 to 5 minutes. Add corn,
wine, and cream; boil, stirring often, for 5 minutes.
Drain shells and return to pan. Stir in corn mixture, bacon, and
tarragon. Pour into a wide serving bowl.
Makes 6 servings.
Nutritional info:
caloires 605 (34% from fat); fat 23g (sat 11g); cgikesterik 45mg;
carbohydrate 80g; sodium 200mg; protein 16g; fiber 5.2g
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