You Ask, and I Deliver

I posted a quick shot of this pasta salad on twitter and asked if anyone wanted the recipe, and since I got an answer, here ya go. Thanks Becca! It’s quick, fast and perfect if you have a mess of kids running around like I did this weekend.

12 oz. gluten free fusilli pasta
6 small carrots
1 small yellow onion (1 cup) finely diced
8 slices Canadian bacon, sliced into lardons
1 1/2 tablespoons acacia honey
1/4 cup finely chopped fresh dill
3 tablespoons fresh chives, finely chopped
1/3 up gluten free mayo
scant handful of fresh parmesean cheese
kosher salt to taste
fresh black pepper to taste

Boil the pasta until tender in salted water, about 15 minutes. In the meantime, peel and uniformly slice the carrots. Boil in salted water until tender. Drain the carrots. In a sautée pan, melt the butter until if foams. Add the finely diced onion and cook until translucent and very tender. Add the carrots and honey to the onions and toss to coat. Salt and pepper to taste. In a separate pan, fry the canadian bacon in scant amount of pure olive oil till crisp. Add the crisp bacon to the carrots followed by the chives and the dill. Toss till the mixture looks uniform.

Drain the pasta and return to the pot you boiled it in. Add the mayo and mix quickly. Add the carrots and mix until well combined. Add the parmesean cheese. Adjust seasoning with salt and pepper.

Serves 4 large portions or 6 small.