STREAMING NOW: Lorraine's Fast, Fresh and Easy Food

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I actually make this with Gnocchi, but it can be done with regular pasta as well.”
READY IN:
30mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 3 slices bacon (I use sodium reduced)
  • 1 lb asparagus, washed and cut into pieces (use mostly the flower part and some stalk, I liked just the tips)
  • 12 cup green onion, chopped
  • 3 garlic cloves, crushed
  • 14 teaspoon salt
  • 14 teaspoon pepper
  • 1 lb shelf stable gnocchi (or pasta if using that)
  • 12 peas (fresh or frozen, not canned)
  • 3 tablespoons fresh grated parmesan cheese (can use shaker style if that's what you have)

Directions

  1. In a large frying pan, cook bacon until crisp. Remove and drain on paper towel. Keep about 1 tablespoon of the bacon grease aside.
  2. To the pan, with the reserved bacon grease in it, add the asparagus, onions, garlic, salt and pepper stirring until tender-crisp (about 7 minutes).
  3. Meanwhile in a large pot of boiling water, cook gnocchi or pasta according to package directions. Add the peas in the last 2 minutes of boiling. Drain, keeping 1 cup of the water aside.
  4. Crumble the bacon and add it to the asparagus, add gnocchi along with 1/2 cup of the reserved water. Add Parmesan and toss to coat. (Add a little more of the reserved water if needed).

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: