I am happy because I’m tired. Sounds weird right? Well I’m happy it’s Friday because I am exhausted and somewhat sleep deprived. We’ve got a jam packed agenda this weekend with three different birthday parties as well as a surprise trip for Briana on Sunday. Kurt and I are taking her to see Nick Jr. on Tour. She has no idea where we’re going but I’m sure she’ll be freaked out excited. I am most probably going to need a day off afterwards so I can actually get some rest.
Pasta has been on my mind a lot lately. I’m sure it is my body’s way of requesting carbs. To be honest, I didn’t even notice but thinking through what I’ve been eating lately, carbohydrates were far and few in between. That can be another reason for my exhaustion because getting up earlier than usual for work has nothing to do with it. 🙂
That’s all I’ve got for you today. Hope you have a fabulous weekend. Thank you friends for reading my blog.
- 1 9 oz package of fresh linguine (I used Butoni)
- 1 whole garlic bulb
- 1 tbsp olive oil
- 5 slices of bacon, sliced thinly
- ¼ cup andouille sausage, cubed
- ½ cup leeks, bright part only, thinly sliced (or one small onion, chopped)
- 1 bunch asparagus cut into one inch peaces, ends trimmed
- 4 basil leaves, chopped
- salt and pepper to taste
- red pepper flakes to taste
- Preheat oven to 400 degrees. Cut the top of the garlic bulb just enough to expose the cloves, place in aluminum foil, drizzle with olive oil, wrap tightly and roast for 30 min.
- Remove garlic from aluminum foil and allow to cool. Gently squeeze the cloves out of the bulb into a small bowl. Mash and set aside.
- Bring a pot of water to a boil and cook pasta according to instructions. Drain reserving a cup of pasta water.
- Meanwhile, cook bacon and sausage in a large skillet until crispy. Remove to a plate lined with a paper towel to drain.
- Add leeks, red pepper flakes and mashed up garlic to the same skillet. Add ¼ cup of pasta water and chopped basil. Stir to combine. Season with salt and pepper. Cook 2 minutes.
- Add asparagus and half the bacon mixture. Cook another 2 minutes. Add more pasta water if necessary. The sauce consistency should be medium thick.
- Gently mix in pasta and parmesan cheese.
- To serve plate the linguine and top with bacon mixture. Top with shaved parmesan cheese. Enjoy.