Gluten-Free Lemon Pepper Fusilli with Bacon, Peas and Asparagus
If only global warming could have been embraced as quickly as gluten intolerance, I think we’d have gotten something done by now. Even if you personally have not been diagnosed (self- or professionally) as gluten intolerant, you have probably talked about it with friends who have. At the very least, you’ve noticed the abundance of new gluten free products on the market or the emergence of bold “gluten-free” labels on products that always have been (glad to know my yogurt is still gluten-free). I personally have wondered how gluten affects my body, but don’t have the time or motivation to do the research and fully cut out gluten in order to find out. That doesn’t mean I’m not enjoying some of the gluten-free recipes and products, and I like to share them with those of you who have cut gluten from your lives.
When I picked up the smoked olive oil at Sapore the other day, this gluten-free lemon pepper fusilli caught my eye. It’s brown rice based, and at 140 calories and 6 grams of protein per 2oz, you are packing some nutritional bang for you buck as far as pastas go. The texture is delightfully firm and the lemon pepper flavor definitely comes through, making this a pasta you want to toss in a sauce that doesn’t overpower it.
Gluten-Free Lemon Pepper Fusilli with Bacon, Peas and Asparagus
- 1 9oz package Pappardelle’s Gluten-Free Lemon Pepper Fusilli
- 4 strips turkey bacon, cooked and roughly shopped
- 1 15oz can diced tomatoes, drained
- 12-15 asparagus spears
- 2 cups frozen peas
- 1-2T Olive Oil (I used my new smoked olive oil!)
- 3/4 C shredded parmesan Cheese
- 3 coves garlic, minced
- 1/4 cup onion, diced
- Fresh basil
Cook pasta according to package, careful not to over cook. Meanwhile, cook turkey bacon in the microwave. In a large saucepan, heat 1T olive oil over medium heat. Add onions and garlic and cook for 2-3 minutes until translucent. Add asparagus and peas and cook for a few more minutes. Stir in diced tomatoes and cooked bacon. Drain pasta and toss with 1T olive oil and 3/4 C parmesan. Top with basil and serve!
Serves 4
