Orecchiette (or any pasta) with asparagus
1 lb. asparagus, trimmed and cut in 1-inch pieces
1 bunch scallions, cut in pieces
½ pint cherry tomatoes, halved
4 strips bacon, cut in pieces
1 cup bread cubes
2-3 tablespoons olive oil
Salt and pepper
1 lb. pasta, any style, I used orecchiette
3 tablespoons canna-olive oil
Crushed red pepper flakes
Heat oven to 425 degrees
1. Place the asparagus, scallions, tomatoes, bacon and bread cubes on the baking pan. Sprinkle with salt and pepper and toss with 2-3 tablespoons of olive oil.
2. Bake until the asparagus is tender, about 10-15 minutes, stirring a couple of times. The bread cubes will have turned golden brown and the bacon has cooked but is not super crisp. Remove the pan from the oven and set aside.
3. Cook the pasta according to the directions on the package. As soon as it’s done, drain and toss everything together, adding the canna-olive oil and a little plain olive oil if still too dry. There should be plenty of juices from the roasted vegetables and bacon. Taste for salt and pepper and adjust. Sprinkle with the red pepper flakes and serve.