12 ounces corkscrew pasta
1 clove minced garlic
1 tablespoon fresh thyme -Chopped
1/2 cup milk
12 ounces lean bacon
Kosher Salt, Fresh Ground Pepper
3 medium size ripe tomatoes- Cut into chunks
1/2 cup mayonnaise
1/4 cup sour cream
4 tablespoons chives-Chopped or Scallion greens
5 Heads Bibb Lettuce-Quartered or 5 cups Romaine hearts-Chopped
Cook pasta in large pot of salted boiling water as directed. Drain and toss with milk in a large bowl.
Cook bacon on medium- high heat until crisp. Drain. Save 3 tablespoons of drippings from the pan. Discard remaining. Add tomatoes, thyme, and garlic to pan and warm thoroughly. Toss ingredients together. Add Salt and Pepper. Crumble bacon into bite size pieces. Set 1/4 cup bacon aside for garnish. Toss remaining bacon, pasta, and tomato mixture together. Mix Mayonnaise, sour cream, 3 tablespoons chives with pasta until evenly combined. Season with Salt and Pepper. Add Lettuce. Toss again being sure to coat well. Garnish with reserved bacon and chives. Serve at room temperature...Enjoy!!!
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