Time: 40 minutes
Servings: 4

1/2 c. frozen peas
12 oz. asparagus
8 oz. pasta
1/2 c. Parmesan cheese
3 eggs
4 slices bacon
1 c. diced red bell pepper

2 bananas
2 apples

salt & pepper
   

*Items in italics are considered common items and thus not included in Bee Bag.

1.     Put a 3 qt. pot of water on to boil with ½ t. salt.  Also put 2 qt. pot of water on to boil without salt.

2.     Trim asparagus and cut into 1-inch pieces, dice bell pepper.

3.     Add pasta to 3 qt. salted boiling water, cook for 11 min. until al dente. Add asparagus and peas to 2 qt. unsalted boiling water for 3 min. Drain and plunge into ice water bath, drain again.

4.     Combine cheese, ½ t. salt, ½ t. black pepper and eggs; wisk to blend well. 

5.     While pasta continues cooking, chop bacon and fry in pan 6 min., remove. Add red bell pepper to pan and cook 3 min.

6.     Drain pasta (reserving ¼ c. pasta water) and toss with asparagus, peas and bacon. 

7.     Gradually add hot reserved pasta water to egg mixture, stirring constantly with whisk.

8.     Add pasta & veggies to pan with red bell pepper.  Cook 1 min. until everything is well heated; remove from pan and stir in egg mixture.  Return pan to low heat; cook for 2 min or until sauce thickens slightly, stirring constantly.

9.     Slice apples and bananas.

10.  Dish up!

Step-by-step guide: