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California Pasta




Source of Recipe


Chef Eric Peterson from Wok and Wisk


List of Ingredients




18.8 ounce package of DeCecco Enriched Egg Noodles Fettuccine
8 ounces smoked bacon chopped
4 tablespoons minced garlic
1 1/3 cups of tomatoes, wash core, blanch, peel seed and chop
6 leaves fresh basil, finely chopped
4 ounces ripe California olives, sliced
8 ounces goat cheese, California or French crumbled
Freshly ground black pepper, to taste
1/2 cup chopped parsley
Olive oil, as needed
Fresh basil leaves, chiffon
Chopped green onions, chopped
1 cup heavy cream



Recipe



Cook the pasta in boiling, salted water until al dente. Drain, rinse, for service. Render the bacon in a saute pan; when browned remove, drain and reserve leaving approximately 2 ounces of fat in pan. Add garlic and saute lightly for 2 minutes; do not color. Add the tomatoes, olives and basil, and saute briefly. Blend in the cheese, drained bacon and heavy cream. Add the pasta, toss well, and saute until throughly heated. Season with pepper and garnish with basil leaf, green onions and chopped parsley.

Yield: 4 servings