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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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A great weeknight supper that is on the table fairly quickly. Recipe adapted from Bon Appetit (April 2005) Ingredients:
16 ounces small shell pasta (or other pasta) |
8 ounces bacon, chopped (i used the peppered bacon) |
2 -4 shallots, trimmed and quartered |
1 cup sugar snap pea, trimmed and cut in half (or snow peas) |
4 cups spinach, trimmed and sliced |
1 cup frozen peas, thawed |
1/3 cup mint, sliced (or use about 1 tablespoon dried) |
1 cup parmesan cheese, grated |
Directions:
1. Cook pasta in a large pot according to package directions. Drain, reserving one cup of cooking liquid. Transfer pasta to a large bowl.
2. While pasta is cooking, saute bacon in a large skillet over med high heat until crisp (5 minutes). Transfer bacon to paper towels and set aside.
3. Reduce heat to medium and add shallots to skillet, cooking until golden brown (5 minutes).
4. Add snap peas (or snow peas) to skillet, stirring for one minute or until crisp tender.
5. Add spinach and thawed peas and cook one more minute. Remove from heat.
6. Add pea mixture, bacon, mint and cooking liquid to pasta. Toss.
7. Stir in one cup of cheese. Toss.
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