BLTC Cavatini Recipe

  • 1 head romaine lettuce- rinsed, dried and chopped
  • 1/2 pound bacon
  • 5 roma (plum) tomatoes, chopped
  • 1/2 cup freshly grated Asiago cheese
  • salt to taste
  • ground black pepper to taste
  • 1 (16 ounce) package small seashell pasta
  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Brown bacon until crisp. Drain off all but 2 tablespoons grease. Set bacon aside.
  3. Return oil to frying pan, add lettuce. Cook for 2 to 3 minutes over medium-high heat. Add roma tomatoes. Cook for 2 additional minutes.
  4. Toss vegetables with cavatini.
  5. Crumble drained bacon. Sprinkle top of vegetables and pasta with bacon and shaved Asiago cheese. Add salt and pepper to taste.