About the Dish

4 ounces Farfalle Pasta
4 ounces Applewood Smoked Bacon
8 ounces Summer Squash
3 cloves Garlic
1 1/2 ounces Green Onion
4 ounces Cherry Tomato
1 ounce Parmesan Cheese
4 sprigs Parsley
Per Serving
Calories 500
Total Fat 24 g
Saturated Fat 9 g
Trans Fat 0 g
Cholesterol 40 mg
Sodium 770 mg
Total Carbohydrates 52 g
Dietary Fiber 5 g
Sugar 7 g
Protein 21 g
Nancie McDermott

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South.

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC. "My first memories of cooking involve being in the kitchen with my grandmother when I was very small, 5 or 6, watching her make biscuits. My grandparents had a dairy farm about an hour away from our suburban home, and I got to go stay with her during the summer and on weekends. I thought I was cooking, because that’s how she made me feel, but I’m sure I was anything but helpful in truth. What I remember is an enormous bowl and lots of flour, and her energy and pleasure in being in her kitchen, working and creating, keeping me happy, and making something for us to enjoy. I didn’t learn a thing about how to make biscuits (except that making a mess with flour is part of the deal), but I learned that the kitchen is a good, fun, busy place, and that it’s fun to cook with and for people you love." BOOKS: Fruit: a Savor the South Cookbook; Southern Soups and Stews; Southern Pies; Southern Cakes; Quick & Easy Chinese; Quick & Easy Thai; Simply Vietnamese Cooking; Simply Vegetarian Thai Cooking; 300 Best Stir-Fry Recipes; Real Thai; The 5 in 10 Pasta and Noodle Cookbook; Real Vegetarian Thai; The Curry Book; Quick and Easy Vietnamese; Holiday Cookies You Can Make. PUBLICATIONS: Saveur; Edible Piedmont; Bon Appetit; Food & Wine; Fine Cooking; Cooks Illustrated; Every Day with Rachel Ray; Family Fun; Food Arts; Los Angeles Times. AWARDS: 2016 IACP Cookbook Awards Finalist Cookbook of the Year (American) To learn more about Nancie, visit nanciemcdermott.com

Hawaiian-Themed Beer

Whenever a dish features bacon, and we have a Hawaiian-themed beer available, it just screams perfect pairing. With this pasta, bacon and sweet summer squash dish, we suggest Highland Brewing Hawaiian Lounge Juice. Lounge Juice features passionfruit, mango, pineapple flavors along with citrus hops.

Highland Brewing Hawaiian Lounge Juice, Asheville, NC

Grenache - Santa Barbara County, CA

Rhone varietals are inherently smoky and peppery, and will resonate well with the bacon (the predominant flavor in this dish). It’s also ripe, opulent, and full-bodied, ready to take on the weight of the bacon and the grease that imparts its flavor to the vegetables.

Stolpman Vineyards, Grenache, Ballard Canyon, CA

METHOD

1
Fill a saucepan half full with about 6 cups water. Stir in 1 teaspoon kosher salt, and place over high heat. This is your pasta cooking water.
2
MISE EN PLACE • Halve squash lengthwise; cut into 1/2-inch slices. • Peel and chop garlic. • Finely chop green onion, keeping white and green parts separate. • Halve tomatoes lengthwise. • Pick and chop parsley leaves. • Dice bacon.
3
• When water boils, add pasta. Cook, stirring occasionally, until pasta is tender but not mushy, 7-8 minutes. • Reserve 1/3 cup cooking liquid. • Drain pasta.
4
While pasta cooks: • Place a sauté pan over medium-high heat. When pan is hot, add bacon. Cook, stirring occasionally, until bacon is browned and crisp, 3-4 minutes. • Using a slotted spoon, transfer bacon to a bowl. Leave grease in the pan.
5
• Add squash in a single layer. Cook without disturbing until squash is lightly browned on bottom, 1-2 minutes. • Add garlic and onion whites. Cook, stirring occasionally, until squash is just tender, about 2 minutes.
6
Stir in bacon, tomatoes, 1/2 teaspoon black pepper and 1/4 teaspoon kosher salt.
7
Fold in pasta, reserved cooking liquid and onion greens.
8
• Divide pasta between 2 plates. • Garnish with Parmesan and parsley. Enjoy!

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