Fresh Green Bean and Bacon Pasta

by Michael on July 1, 2012 · 2 comments

in Main Dishes,Pasta,Recipes

Post image for Fresh Green Bean and Bacon Pasta

So Jan brings home a giant bag of purple string beans.  Her work mate, Angelia, has this absurdly large garden managed by her husband whose personality is as outsized as his garden. And generous!

My guess is they gave us about one and one half pounds of twisty turny right off the vine goodness.

I had planned to make a pasta dish that night; Ally always asks for pasta. I figured that they were so fresh that maybe a quick sauté like greens would work well. Pork, garlic, wine and some Unami (Worcestershire sauce) and here we go, a new pasta dish inspired by our new friends Angelia and Bill Givier and their garden.

Don’t let the Worcestershire sauce throw you. It really makes the dish. This Greco-Roman throwback is the Western equivalent of Asian fish sauce. Worcestershire sauce is made from malt vinegar, wine vinegar, molasses, sugar, salt, anchovies, tamarind extract, onions, garlic, cloves, soy sauce, lemons, pickles and peppers. Fermented for a year or so, it mellows and becomes flavor in a bottle. You love it in Bloody Marys. Just saying.


1 ½ pounds fresh green beans
4 slices of good thick bacon
6 LARGE cloves garlic
1 teaspoon crushed red pepper
2 tablespoons butter
4 tablespoons Worcestershire sauce
1 cup chicken stock
½ cup white wine
1 teaspoon pepper
1 teaspoon salt
16 ounces of corkscrew pasta



Trim the end of the string beans and cut in 1 inch diagonal slices.
Bring a large pot of water to boil for the pasta.

Slice the bacon thin and set aside.
Bring a large heavy pot (not cast iron) up to medium high heat.
Add the bacon and stir every 2 minutes.

Peel and thinly slice the garlic.
When the bacon is crisp add the garlic and stir for 1 minute.
Add the green beans, crushed red pepper, butter, salt and pepper and stir every 2 minutes for 10 minutes.

Add salt to the pasta pot and cook the pasta 8 minutes.

Add the wine, stock and Worcestershire to the beans and stir.
Cover, reduce the heat to medium and cook for ten minutes.
Drain and add the pasta to the green beans.
Stir for 2 minutes and serve.

{ 2 comments… read them below or add one }

1 Norm King July 1, 2012 at 10:41 PM

good! just for the sake of “idiot proofing,” you might want to mention exactly what you “Add the wine, stock and Worcestershire” TO–I know, you know, but it kinda sounds like you MIGHT mean to add it to the pasta water…


2 Michael July 2, 2012 at 12:15 AM

Done. Thanks Norm.


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