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½
pound bacon, fat removed
1
pound linguine
2
tablespoons Colavita Extra Virgin Olive Oil
1
bunch scallions, sliced
3
ears corn, shucked
1
cup chicken stock
¼
teaspoon ground cilantro
Freshly ground black pepper, to taste
Salt, to taste (optional)
One
15 to 16 ounce can pinto beans, undrained
Serves 4 to 6.
In a medium skillet, fry the bacon until crisp. Remove the strips and
drain on paper towels. Crumble, using the meaty bits only. Set
aside.
Cook the pasta.
Meanwhile, in a medium skillet, sauté
the scallions in the Colavita Extra Virgin Olive Oil until
translucent. Add the corn, chicken stock, cilantro, pepper, and
salt. Simmer covered for 2 minutes then add beans and simmer for 4
to 6 minutes. Toss with the pasta and bacon bits. Serve. |
