Pasta With Three Peas Great for Summer

Total Time
30mins
Prep 20 mins
Cook 10 mins

This is an adopted recipe which I haven't made yet but thought it sounded wonderful!

Ingredients Nutrition

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.

Reviews

(1)
Most Helpful

It just doesn't get any better than this, ellie. I subbed basil for the mint (not a fan) but other than that-perfection. I could eat this every week for the rest of my life.

sugarpea January 15, 2007

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