½ lb medium shell pasta (go for the whole grain to add fiber!)
5 strips of bacon
1 large leek, sliced
Extra Virgin Olive Oil (EVOO)
5large asparagus spears, sliced into 1” pieces
6 oz herbed goat cheese
½ cup dry wine or chicken broth
1/3 cup of fresh mixed herbs, minced (parsley, thyme, basil and chives)
1 tsp butter
½ lb uncooked shrimp, deveined with tails on
In a large pot of salted boiling water, cook pasta according to directions. While pasta is boiling, cook bacon.
Once bacon is crispy, move to a paper towel lined plate to soak up excess oil; set aside. Coarsely chop when bacon has cooled.
In a small bowl, combine herbs. Set aside.
In a medium sauté pan, heat a couple drizzles of EVOO over med-heat. Sauté leeks until tender. Add asparagus, season with salt and sauté for another 2-3 minutes. Remove from heat and stir in goat cheese and wine. Stir in chopped bacon and herbs. Save a couple teaspoons of herb mixture for shrimp.
In a small sauté pan, heat butter over high heat. Add shrimp. Sprinkle with extra herbs. As soon as one side turns pink, turn shrimp and sprinkle other side with herbs. Once both sides are pink, remove shrimp from heat immediately, to prevent over cooking.
Once pasta is al dente, drain and mix directly into vegetable goat cheese mixture. Plate in a shallow bowl and top with shrimp. Serve with garlic bread.
NOTE: Make sure there is no dirt in the leeks, by slicing then soaking in water with a couple extra rinses.