If you've been hanging around here long enough, you know that I used to post my weekly meal plan each Monday, to give you a realistic idea of the daily dinners I was dishing up to my family.
I stopped about a year ago, for no reason really, but have decided to bring back a variation on the theme. At the beginning of each week I'll share a photo of one of our family dinners, and walk you through the meal. There won't be a recipe per se, but more of a how-to-put-this-together-yourself set of instructions. Each dinner will be quick and easy, cheap and cheerful, and likely very easy for you to make on a hurried weeknight.
This week's meal is pappardelle with bacon, peas, and beans. I adore this type of pasta and eat it far too infrequently. Feel free to replace it with whatever pasta you have in the cupboard - the variety isn't a deal-breaker on thie dish. While there's nothing fancy about this dinner, I like that it allows me to use the beans that are available in abundance right now. My entire family devoured this, and barely left enough leftovers for Rob's work lunch the next day.
Here's how I made it:
While I boiled water for the pasta, I cooked a few slices of bacon until crisp. Once cool, I crumbled it and set it aside for later. I added the noodles to the water, and three minutes before they were cooked I tossed in the trimmed beans (if you look closely you'll see I used both green and yellow beans). In the last minute or so I added the peas. The pasta and veggies were drained and returned to the pot; I added the bacon, a dollop of grainy Dijon mustard and splash of cream. A quick seasoning of salt and pepper finished the 20-minutes dish and I served it with a simple salad of mixed greens with maple vinaigrette.