1 Lb. Dry Pasta-any favorite shape
1 Gal. Salted Water for boiling pasta
4 Tbsp. Extra Virgin Olive Oil
½ Lb. Sliced Bacon-chopped
1 ½ Cups Onions-sliced thinly
4 Garlic Cloves-sliced thinly
4 Cups Wild Garlic Mustard Greens-leaves only, can sub other greens
1 Cup Freshly Grated Parmesan Cheese
Salt and Black Pepper to Taste
• Bring the salted water to a boil and add the pasta. Cook stirring until your desired tenderness.
• While pasta is boiling, heat a saute pan on high heat. Add the olive oil and bacon. Cook stirring until the bacon is cooked. Remove the bacon with a slotted spoon and in the same pan, add the onions, cook for about 2 minutes or until softened. Add the garlic, cook 30 seconds. Add the garlic mustard greens, cook just until wilted. Return the bacon to the pan and add the cooked, drained pasta. Stir in the Parmesan cheese and season to taste with salt and pepper. Enjoy!
Lincoln Culinary Institute’s Website: www.lincolnculinary.com