Sometimes the best dinners are the ones that create themselves. A little leftover bacon, a bundle of fresh asparagus needing to be eaten and a bowl of lemons catching my eye paved the way for this pasta dish. 5 slices of bacon (cooked/ chopped)(mine was leftovers from another meal)
1 lb. of fresh asparagus (see my Grilled Asparagus recipe)(chopped)
1 T. of real unsalted butter1 can (14 1/2 oz.) of chicken stock
3 T. of cream cheese
1/4 tsp. of white pepper
1 1/4 cups of shredded Italian cheese blend
fresh lemon juice
dried/ fresh parsley
1 lb. of uncooked linguine
-Prepare pasta as directed on package (don't salt your pasta water-remember you have salty bacon and salty asparagus already). Meanwhile, melt the butter in a large deep saucepan over medium-high heat. Toss in bacon to re-crisp; add in chicken stock. Bring to a light boil and then whisk in the cream cheese. Return to a boil and add in the white pepper and shredded cheese. Add in the chopped grilled asparagus. Keep in mind to be consistently stirring through this entire process. Fold in prepared Au dente' linguine and garnish with fresh squeezed lemon juice and parsley. Serves 4-6. Enjoy!
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