Spring Pasta

• 6 slices thick-cut bacon
• 3 garlic cloves, minced
• 8 oz. fresh asparagus, cut into 2-3" pieces
• 1 cup half-and-half
• 16 oz. rigatoni, cooked al dente and drained
• 1 cup grated mozzarella cheese

Preheat the oven to 350°F.

Fry the bacon in a large, oven-proof skillet until very crisp, but not blackened. Remove from the pan and drain off any excess bacon drippings. Add the garlic and sauté over medium-high heat for 2 minutes. Add the fresh asparagus and continue to cook until it is crisp-tender, about 7 minutes.

Place the cooked bacon in a blender or food processor and process until the bacon is minced finely. Add the bacon to the asparagus and garlic in the pan. Add the half-and-half and stir gently to combine. Toss the sauce with the pasta in the skillet and sprinkle with the mozzarella cheese. Bake in the preheated oven for 8 minutes or until the cheese is melted. Serve immediately.

• Yields: 6 to 8 servings
• Preparation Time: 30 minutes