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Ingredients
  • 16 ounces orecchiette or any other shaped pasta such as cavatelli, fusilli, or penne
  • 1 bunch asparagus, woody ends trimmed and discarded, stalks cut into thirds
  • 8 ounces green beans, trimmed
  • 4 ounces thick-sliced bacon, cut into lardons
  • 1 tablespoon butter
  • 1 yellow onion, peeled and diced
  • 6 cloves garlic, peeled and minced
  • ¼ cup sweet vermouth or white wine or chicken stock
  • 1 cup chicken stock
  • ½ cup heavy cream
  • ¾ cup freshly minced parsley leaves, a pinch or two reserved for garnish
  • 1 lemon, juiced and zested
  • Salt and pepper to taste
Steps
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