Pasta With Three Peas Great for Summer
"This is an adopted recipe which I haven't made yet but thought it sounded wonderful!"
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 12 ounces orecchiette (little ear-shaped pasta)
- 8 ounces bacon, chopped
- 8 shallots, trimmed, quartered
- 2 cups sugar snap peas (about 8 ounces)
- 4 cups pea tendrils
- 1 cup frozen baby peas, thawed
- 1⁄3 cup thinly sliced of fresh mint
- 1 cup shaved parmesan cheese
- additional shaved parmesan cheese
directions
- Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring often. Drain, reserving 1 cup cooking liquid. Transfer to large bowl.
- Meanwhile, sauté bacon in heavy large skillet over high heat until crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towels.
- Drain off 1/2 of the bacon fat and add shallots to skillet; sauté over medium-high heat until golden brown, pressing with spoon to separate layers, about 5 minutes.
- Add snap peas; stir until bright green and crisp-tender, about 1 minute.
- Add pea tendrils and petite peas, stirring just until tendrils wilt, about 1 minute.
- Add pea mixture, bacon, mint, and enough cooking liquid to moisten pasta.
- Stir in 1 cup cheese. Serve, passing additional cheese alongside.
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Reviews
-
It just doesn't get any better than this, ellie. I subbed basil for the mint (not a fan) but other than that-perfection. I could eat this every week for the rest of my life.
Tweaks
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It just doesn't get any better than this, ellie. I subbed basil for the mint (not a fan) but other than that-perfection. I could eat this every week for the rest of my life.
RECIPE SUBMITTED BY
<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>
