Pasta With Three Peas Great for Summer

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

• Ready In: 30 mins
• Serves: 4

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 of 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.