Pasta With Three Peas

[Guest guest]

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

1 cup frozen petite peas, thawed

1/3 cup thinly sliced fresh mint

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.