I whipped this up last night with ingredients I found in the fridge. It was simple, tasted great and took me less than 20 minutes to make! Husband approved, too!
8 oz green beans, trimmed
12 oz package of fresh or frozen cheese raviolis
4 slices of bacon
1/4 c. onions, finely chopped
10 cherry tomatoes, halved
2 Tbl extra virgin olive oil
1 Tbl lemon juice
1/4 tsp. salt
2 Tbl sliced almonds
Pepper
Bring a medium pot of well-salted water to a boil. Cook green beans until just tender, 4-5 minutes. Use a slotted spoon to take the beans out of the boiling water, slice in half and set aside. Add raviolis to the cooking water and cook according to package directions. Drain. Return pasta to empty pot and add 2 Tbl extra virgin olive oil. Stir. Set aside.
While the green beans are boiling, cook bacon in a medium sized skillet. After bacon is cooked crisp, set aside and chop when cooled. Drain all but one teaspoon of grease from the skillet. Return skillet to stove top. Add onions & tomatoes to skillet. Cook for 5 minutes, stirring occasionally.
Scrape onions & tomatoes into the pot with the pasta. Add 1 Tbl lemon juice, green beans, bacon and salt. Stir to combine. Divide raviolis between two plates. Sprinkle each serving with 1 Tbl sliced almonds. Season with freshly ground pepper. Serve with a crusty bread and salad. Enjoy!
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