Pizzichi With Spring Veggies

Ingredients

• 1 inch asparagus sliced ()
• 0.3 teaspoon pepper black freshly ground
• 0.3 cup mint leaves fresh thinly sliced
• 3 ounces haricots verts trimmed cut into 1-inch pieces ( 3/4 cup)
• 1.5 cups chicken stock see low-sodium
• 2 tablespoons olive oil 
• 1.3 cups onion diced
• 0.3 cup parmesan cheese freshly grated
• 0.3 teaspoon salt 
• 4 slices at least of turkey bacon cut into 1/4-inch-wide strips
• 8 ounces pizzichi whole-wheat uncooked

Equipment

• frying pan
• pot
• slotted spoon

Directions

1. Bring a pot of water to a boil. Immerse asparagus and haricots verts in water 12 minutes or until bright green.
2. Remove with slotted spoon; place vegetables in a towel to keep warm. Bring water back to a boil; add pasta. Cook 14 minutes or until al dente.
3. Drain; set aside.
4. Meanwhile, heat oil in a skillet over medium-high heat.
5. Add bacon; cook 34 minutes or until crisp, stirring frequently. Set aside; reduce heat to medium-low.
6. Add onion; season with salt and pepper. Cook 5 minutes or until translucent.
7. Add chicken stock; raise heat to high. Cook 23 minutes or until stock has reduced by half.
8. Add reserved asparagus, haricots verts, and turkey bacon; cook 1 minute or until heated through. Toss with pasta.
9. Add cheese and two-thirds mint, and toss to combine.
10. Transfer to a serving platter, and garnish with remaining mint.