Ingredients

• 1/2 cup frozen green peas (thawed)
• 12 oz asparagus
• 8 oz uncooked cavatappi pasta
• 1/2 cup grated Romano cheese
• 1/2 tsp salt
• 1/2 tsp black pepper
• 3 large eggs (lightly beaten)
• 4 slices bacon (chopped)
• 1 cup chopped red bell pepper

Directions

1. Cook peas and asparagus in boiling water for 3 minutes and drain.

2. Plunge into ice water.

3. Cook pasta according to directions.

4. Drain pasta in a colander over a bowl and reserve 1/4 cup cooking liquid.

5. Combine pasta and vegetables.

6. Combine cheese and ingredients throu eggs and stir well.

7. Cook bacon until crisp.

8. Add bacon to pasta mixture.

9. Cook bell pepper in drippings for 3 minutes.

10. Add pasta mixture and cook one minute.

11. Remove from heat and stir in egg mixture.

12. Return pan to low heat and cook for 2 minutes.

13. Stir constantly.

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