Pasta With Three Peas Great for Summer |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is an adopted recipe which I haven't made yet but thought it sounded wonderful! 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 fresh mint |
1 cup shaved parmesan cheese |
additional shaved parmesan cheese |
Directions:
1. 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.
2. Meanwhile, sauté bacon in heavy large skillet over high heat until crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towels.
3. 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.
4. Add snap peas; stir until bright green and crisp-tender, about 1 minute.
5. Add pea tendrils and petite peas, stirring just until tendrils wilt, about 1 minute.
6. Add pea mixture, bacon, mint, and enough cooking liquid to moisten pasta.
7. Stir in 1 cup cheese. Serve, passing additional cheese alongside.
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