Pasta with Peas and Bacon
Posted by Christine W. on Cook Smarter.
Two things I love in this world are bacon and springtime. I like this dish because it has both of those elements, with its jade green peas, vibrant mint and tender-crisp bacon. What’s more, it’s a one-pot dish that can be made quickly and, as a bonus, you’ll get your little ones to eat their peas. Peas are one of those vegetables that actually freeze quite well. So even though spring has passed, we can still enjoy its bounty with this quick and easy pasta dish. For this recipe, there’s no need to defrost the peas. As for the bacon, try to buy quality bacon from your butcher. I buy mine from a local Polish market that sells fantastic ham, sausage and this particular bacon, which I purchase by the slab.
If you’re lucky enough to live near an area that has ethnic markets or delis, it’s worth a trip to familiarize yourself with the variety of meats, cheeses, bread and other specialties that are of high quality and are often sold for a much lower price than you’d find at a gourmet shop.
I love the look of pasta shells, but any type/shape of pasta will do. Snip some fresh mint right onto the dish before serving.
INGREDIENTS: (4 servings)
- 1 lb. Pasta (shells, macaroni, penne, etc.)
- 1 (16 oz) bag of frozen peas
- 6-8 oz. bacon, cut into batons, or 1/4 inch slivers
- 1/2 cup grated parmigiano reggiano
- fresh mint
METHOD:
- Boil the pasta in salted water until al dente (about 8-10 minutes) and drain in a colander.
- Using the same pan, set the heat to medium and cook the bacon until the edges are slightly crispy.
- Next, toss the frozen peas in with the bacon until the peas are heated through.
- Add the cooked pasta to the pot and stir to combine.
- Serve with freshly grated parmigiano reggiano and mint.
