Recipe: Knoll Krest farm beet fettuccine

Serves 2

4 or 5 slices of Violet Hill Farm “Seriously Good Bacon” or any other good-quality bacon, cut into crosswise strips
1/2 cup diced shallots
2 garlic cloves, minced
1 tsp dried hot red pepper flakes
Leaves from 1 lb spinach, cleaned and coarsely chopped (if available, substitute radicchio di Treviso for up to 1/3 of the spinach)
1/4 tsp salt
1/2 cup low-salt chicken broth
8 oz Knoll Krest Farm beet fettuccine
Salt

Bring water for pasta to a rolling boil. Add a generous teaspoon of salt.

Prepare greens while waiting for water to boil. Cook bacon in a pot over moderate heat until crisp, about 5 minutes, then transfer with a slotted spoon to paper towels to drain. Pour off all but 3 tablespoons of the bacon fat from the pot.

Add shallots to the pot and cook over moderate heat, stirring, until softened. Add garlic and red pepper flakes and cook, stirring, 1 minute. If using radicchio, add it and cook, stirring, until it softens. Add chicken broth, stir and let it reduce for 1 to 2 minutes. Add spinach and bacon and cook, turning and mixing them with other ingredients, until spinach is wilted but retains its bright green color.

Cook the fettuccine for 2 to 3 minutes. Drain and return it to its pot over low heat. Add greens and toss and mix for 1 minute. Serve.

Also try: Knoll Krest farm fettuccine with chicken livers »