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  • 1/2 pound whole wheat spaghetti, broken in half
  • 2 to 3 oz of diced pancetta
  • 1 cup green beans
  • 1 cup grape tomato, halved
  • 3 cups chicken broth
  • 1 jalapeno
  • 1 clove shallot
  • 2 cloves garlic
  • 2 tablespoon olive oil
  • 1 chicken stock cube
  • 1/4 teaspoon of salt

Preheat oven to 400 F

Toss green beans, grape tomato, shallots and garlic with 1 to 2 table spoons of olive oil and a pinch of salt. Place in oven for 12 to 15 minutes. Once cooked, take out of oven and dice garlic, shallots and jalapeño.[if pasta is not ready at this point, return to oven at 200 F, until pasta is ready].

Bring chicken broth to a boil over medium heat. Take off heat and set aside.

In a skillet sautee pancetta over medium-high heat until it is crisp (and golden). About 5 minutes. Remove from skillet and set aside. In the same skillet, add 1 tablespoon olive oil, once heated, add the pasta and toss. Cook for 5 minutes over medium heat to lightly toast the pasta. Pour 1/2 cup of heated chicken stock into pasta, stir and cook till chicken stock is absorbed. Then add another 1/2 cup of stock and cook till stock is absorbed. Repeat process till pasta is cooked.

When the last 1/2 cup of stock is added, toss the roasted vegetable into the pasta along with the pan dripping. Cook until stock is fully absorbed. Add in pancetta and toss lightly to evenly distribute. Serve hot.

Serves 3 / 45 minutes