Subj : 10/17 Nat'l Pasta Day -
To   : All
From : Dave Drum
Date : Sat Oct 15 2022 18:34:26

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pasta w/Parsnips & Bacon
 Categories: Vegetables, Pork, Dairy, Cheese, Herbs
      Yield: 2 servings
 
      3 md Parsnips; peeled, io 1/2"
           - pieces
  1 1/2 tb Extra-virgin olive oil; more
           - for drizzling
           Salt & black pepper; as
           - needed
    1/2 lb Dried campanelle or farfalle
           - pasta
    1/4 lb Bacon, diced
      1 md Leek; thin sliced
    3/4 c  Heavy cream
    1/3 c  Grated Parmesan cheese
      2 tb Chopped parsley
 
  Set oven @ 400+|F/205+|C.
  
  Toss parsnips with oil and season with salt and pepper.
  Roast, tossing occasionally, until parsnips are golden
  and tender, about 25 minutes.
  
  Meanwhile, bring a large pot of salted water to a boil.
  
  Cook pasta according to package instructions until 1
  minute before itgCOs al dente. Drain.
  
  In a large skillet over medium-high heat, brown the
  bacon until crisp, about 5 minutes; use a slotted spoon
  to transfer bacon to a paper-towel-lined plate to drain.
  Discard all but 1 tablespoon of fat from the pan.
  
  Return skillet to heat and add leeks. Cook in remaining
  bacon fat until softened, about 5 minutes. Stir in heavy
  cream and cooked bacon. Simmer mixture until slightly
  thickened, 2 to 3 minutes.
  
  Stir in pasta, parsnips and cheese. Simmer until heated
  through and cheese is melted, then remove from heat.
  Season with salt and pepper; toss with parsley. Serve
  drizzled with olive oil, with plenty of black pepper on
  top.
  
  By: Melissa Clark
  
  Yield: 2 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... 350 cubic inch V8? That's an enormous can of vegetable juice!
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