A great side dish for this time of year is sautéed green beans and bacon. This is also the time when people bust out the yams or sweet potatoes. It seems like such a straightforward idea to just combine all three into one great dish.
This recipe uses our Pastamore Sweet Potato pasta, but the Pastamore Gluten-free Sweet Potato will work as a perfect substitute. Olive oil can also be substituted for the bacon fat that is reserved and used if it is a concern. Whatever combination of ingredients you use, you will be pleasantly surprised with a quick, delicious dish.
Ingredients: serves 3-4
1 12-oz package - Pastamore Sweet Potato pasta
8 oz - frozen green beans
6 oz - bacon
To taste - salt and black pepper
Directions:
1. Place a large frying pan on the stove over medium-medium/high heat. Once hot, place half of the bacon into the pan. Cook to desired crispness. Place the cooked bacon between paper paper towels. Reserve 1 Tbsp of the bacon fat.
2. Place a large pot of water on the stove over high heat. Once the water is boiling, add the Pastamore Sweet Potato pasta. Cook until the desired tenderness has been reached. Drain using a colander, and rinse throughly. Place the pasta back into the pot that it was in over medium heat.
3. While the pasta is cooking, cook the green beans according to the package instructions.
4. Chop the bacon into 1/4" x 1/4" pieces.
5. Add the bacon, bacon fat, and green beans to the pasta. Season to taste with salt and black pepper. Mix well, and heat until warm.
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