ROTELLE PASTA RECIPES

Steps:

• Bring a large pot of lightly salted water to a boil. Add rotelle pasta and cook for 8 to 10 minutes or until al dente; drain.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Cook the frozen vegetables in the microwave approximately 4 to 6 minutes, making sure they stay crisp; drain.
• In a large bowl mix together Italian dressing, mustard, seasoning salt, and pepper. Add pasta, mixed vegetables, bell pepper, turkey, 1/2 of the bacon and 1/2 of the cheese; mix well. Sprinkle remainder of cheese and bacon on the top. Cover and chill thoroughly before serving.

Steps:

• In a large frying pan, cook the bacon until golden brown and just crisp, about 5 minutes
• Remove with a slotted spoon and drain on paper towels
• Pour off all but 1 teaspoon of the fat
• Add the tomatoes, salt and pepper to the pan
• Cook over moderate heat, stirring, until the tomatoes soften slightly, about 3 minutes
• Add the watercress and cook, stirring, until just wilted, about 1 minute
• In a large pot of boiling, salted water, cook the rotelle until just done, about 12 minutes
• Reserve 3/4 cup of the pasta water
• Drain the pasta and toss with the bacon, 1/2 cup of the reserved pasta water, the tomato mixture, the butter and the olive oil
• If the pasta seems dry, add more of the reserved pasta water
• Top with the sliced scallions
• Serve with grated Parmesan
• Wine Recommendation: A straightforward white wine will be best
• Either a pinot blanc from Alsace in France or a California chenin blanc will have enough body to stand up to the acidity of the tomatoes and the saltiness of the bacon in this dish