Week 16: pasta with corn, pea tendrils, and cherry tomatoes

As you can see from the title, last night I made use of my favorite meal technique: pasta with a lot of things in it. I sliced the corn from the cobs, halved the cherry tomatoes, chopped up the pea tendrils, and tossed in some bacon for good measure. (Who doesn't love bacon? When I asked my sister yesterday why bacon was so delicious, she replied that it must be because of "wonder." I can't help but agree.)

So here's the "recipe":

Pasta with Bacon, Corn, and Pea Tendrils

Ingredients:

Pasta (I used orecchiette)

Corn (3 cobs)

Pea tendrils (1 bunch)

Bacon (4 slices)

Cherry tomatoes

Olive oil

Parmesan

Salt and pepper

garlic (1 clove)

Prep:

Chop bacon

Slice corn from cob

Wash and chop pea tendrils

Mince garlic

Wash and halve tomatoes

Directions:

1.Boil water for pasta, cook until al dente, drain

2.In a large pan, sauté the chopped bacon until most of the fat is rendered and it has just barely started to brown

3.Add a bit olive oil and garlic, saute a min or 2 but don't let the garlic brown.

4.Add corn, and pea tendrils, and sauté until pea greens are wilted. Covering for a few min might speed the process.

5.Add tomatoes and cook a min longer

6.Stir corn mixture into pasta, season with salt and pepper to taste, and top with parmesan