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Lunch / Dinner

BLT Straw & Hay Pasta with garlic bread crumbs

Straw and hay pasta is a classic Italian combination of green and regular pastas. This dish pairs the pastas with the flavors of another classic combo, the BLT (bacon, lettuce, and tomato) sandwich. In this pasta dish, spinach fills in for the lettuce.

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Ingredients

Instructions

Bring a large pot of salted water to a boil for the fettuccine. Cook pasta according to package directions. Drain pasta and keep it warm.

Pulse bread and garlic in a food processor until coarse. Toast crumbs in 1 Tbsp. oil in a nonstick skillet over medium heat until golden, 4 minutes; season with salt. Remove crumbs from skillet and set aside; return skillet to burner over medium-high heat. Sauté bacon until crisp, 5–6 minutes; drain on a paper-towel-lined plate. Wipe out skillet and return it to burner.

Sauté leeks in remaining oil until softened, about 2 minutes. Add tomatoes and pepper flakes, and cook until tomatoes soften, about 3 minutes. Stir in wine, broth, and vinegar; simmer mixture until reduced by a third, about 3 minutes. Add spinach and reserved bacon, stirring just until spinach wilts. Season sauce with salt. Divide pasta between 2 bowls; spoon sauce on top.

Garnish with reserved crumbs.

Add tomatoes to softened leeks and cook until tomatoes begin to break down and turn juicy.

Add tomatoes to softened leeks and cook until tomatoes begin to break down and turn juicy.

Finish the sauce with the reserved bacon and fresh spinach, and spoon over cooked fettuccini.

Finish the sauce with the reserved bacon and fresh spinach, and spoon over cooked fettuccini.

Nutritional Facts

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