Bacon & green bean pasta toss


6 oz. uncooked vermicelli
4 slices bacon, cut into 1 inch
1 c. frozen French-style green beans
3 green onions (with tops), thinly sliced
1/8 tsp. pepper

Cook pasta as directed in recipe or on package; drain. Cook bacon in 10 inch skillet until crisp. Remove bacon with slotted spoon and reserve 2 tablespoons fat in skillet. Cook beans and onions in fat, 1 to 2 minutes or until beans are crisp-tender. Toss with hot pasta, bacon and pepper.

6 side-dish servings.

Quick & easy, sounds great!