What makes this recipe “heavenly” is that it was inspired by my friend, Vicki Honeyman, who owns a wonderfully eclectic shop in Ann Arbor called Heavenly Metal. In the same way that Dennis and I, back in the 80’s, combined our two businesses under one roof to have the world’s only Pasta Factory/Windsurfing Store, one of Vick’s claim to fame is that she has the world’s only gift store where you can also get a haircut. The really great news is that Heavenly Metal is now “online”. This will allow people from all over the country to have access to the great things Vick discovers as she scours the world for what is cool, functional and beautiful.

Heavenly Metal is just around the corner from the Ann Arbor’s Farmer’s Market so, whenever possible, Vick buys local produce there. She sent a recipe to the aldentecanoodler using greens from the Farmers Market and her recipe inspired this one. I think it reflects the way most of us cook on a day to day basis. You come home from work and are really hungry and have just a few things in the fridge. In my case, I had leftover green beans, already cooked, from my Memorial Day picnic. I had 4 slices of bacon that somehow got past my son and his friends. I always have good olive oil and I always have Al Dente Pasta! And, even though I don’t do the gardening thing like all of my friends, those wonderful chives are always there for me, year after year. So, here it is:

al dente pasta with bacon and green beans, fettuccine with bacon and green beans

Al Dente Pasta with Green Beans, Bacon and Chives

Serves 2 as a main dish, 4 as a side dish

1/2 Bag of Al Dente Pasta. (I used Al Dente Egg Fettuccine)

3 cups slender green beans, cooked

4 slices bacon, diced

1/4 cup olive oil

chives, snipped with scissors

Parmesan, if you have some

Salt and Pepper to taste

Bring large pot of salted water to a boil.

Cook bacon. Place on paper towel after cooking. Drain off most of bacon grease. Add olive oil to skillet and saute green beans. After cooking pasta, drain and toss with bacon and beans. Garnish with lots of chives, salt and pepper and Parmesan. Heavenly!

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