Every once in a while I get ambitious and invite my friends over for a pasta making party. My friends sit around the kitchen table, sip on wine, and watch me as I use my KitchenAid to roll out pasta dough.
Our pasta parties originated during the winter months. A fun, warm, way for us to brave the cold Milwaukee weather, meaning our dishes would consist of heavy red sauces and lots of cheese. Now that it’s spring, I’ve been scouring my food magazines in search of lighter pasta fare.
So, you can guess how excited I was when I received my April/May issue of Healthy Cooking magazine. There, on the cover, was the most gorgeous spring pasta I’ve ever seen. Rigatoni with crisp bacon, fresh asparagus, and a decadent, but light, cream sauce. I just had to make it!
I made a few adjustments to the recipe. Instead of store bought rigatoni I made some delicate angel hair pasta with Semolina flour, and added some spring peas and mushrooms. My friends and I enjoyed the dish on a warm spring evening with a chilled bottle of Pinot Grigio. Perfection.
Makeover Rigatoni with Bacon and Asparagus
More Spring Cooking
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