Ambassador's Pasta



1/3 cup of each vegetable: (these are the ones used on the TV recipe – use the vegetables you like or substitute others you prefer)

      chopped cabbage

      diced carrots

      cubed zucchini

      cubed yellow squash

      cubed Yukon gold potato

      cubed new potato

      Fresh English Peas

      Baby Butter Beans

      Baby Lima Beans

      Crowder Peas

      Canelli Beans

      Kidney Beans

      Chopped Onion

      Fresh Snapped Green Beans

      Fresh diced tomatoes

½ cup Butter

¼ cup Olive Oil

¼ cup  chopped bacon

1 tbsp  sea salt

1 tsp  cracked black pepper

1 tbsp  chopped garlic

2 cups ditalini pasta – cut the same size 



In a large pot, bring 16 cups of water to a boil seasoned with the sea salt.  Add the vegetables, starting with the vegetables that take longer to cook such as carrots and potatoes – adding others as cooking time progresses.  After vegetables have cooked until almost tender, add pasta into water with vegetables and cook according to package instructions to al dente. 

While vegetables / pasta is cooking, in a separate sauce pan, melt the butter and add olive oil, bacon, chopped garlic and pepper.  Cook until bacon is done and onions are translucent.   

Drain most of the water out of the vegetable/pasta mixture, add the butter/bacon sauce and mix in taking care not to break down vegetables.  Top with freshly grated parmesan cheese and cracked black pepper.