Bacon, tomato and goat cheese pasta - photo by Bonnie Heath
Ingredients:
2 pints of grape tomatoes, halved
2 tablespoons balsamic vinegar
6 bacon slices, cut into 1/2-inch pieces
4 medium shallots, finely chopped
2 tablespoons finely chopped garlic
1 tablespoon chopped fresh basil
1/2 teaspoon dried crushed red pepper
1 box wheat fettuccine
6 oz Coles Lake Dairy herb cheese
6 tablespoons freshly grated Parmesan cheese
1. Combine tomatoes and vinegar in large bowl. Season with salt and pepper. Let stand until tomatoes release their juice, about 15 minutes.
2. Heat heavy large skillet over medium-high heat. Add bacon; cook until crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towels. Drain most of the bacon grease, but keep a about 2 tablespoons in the pan.
3. Add shallots to same skillet and sauté until tender, about 3 minutes. Add garlic and crushed red pepper; sauté 1 minute. Add tomato mixture and cooked bacon. Simmer until tomatoes are heated through, about 4 minutes. Add bas1l and simmer until wilted, about 1 minute.
4. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain.
Transfer pasta to large bowl. Add goat cheese, and tomato mixture. Toss to combine. Season with salt and pepper. Serve topping with parmesan.
