Guest guest Posted July 4, 2009 Report Share Posted July 4, 2009 Pasta With Three Peas 12 ounces orecchiette, little ear-shaped pasta 8 ounces veg bacon 8 shallots, trimmed, quartered 2 cups sugar snap peas 4 cups snow peas (unripe pods, like you'd see in Chinese recipes) 1 cup frozen petite peas, thawed 1/3 cup thinly sliced fresh mint (didn't use) 1 cup shaved Parmesan cheese additional shaved Parmesan cheese 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, microwave up the veg beacon and crumble. Add some oil and 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 snow peas 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. Serves 4. Quote Link to comment Share on other sites More sharing options...
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