Pasta With Three Peas Great For Summer Recipes

PASTA WITH THREE PEAS

Pasta with Three Peas image

Categories Leafy Green Pasta Quick & Easy Dinner Bacon Pea Spring Noodle Sugar Snap Pea Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 9

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 (4 1/2 ounces) pea tendrils
1 cup frozen petite peas, thawed
1/3 cup thinly sliced fresh mint
1 cup shaved Parmesan cheese
Additional shaved Parmesan cheese

Steps:

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, sauté bacon in heavy large skillet over high heat until crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towels. Add 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 pea tendrils 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.

SUMMER PASTA WITH PEAS & MINT

Summer Pasta With Peas & Mint image

This recipe sounds fresh and healthy and an nice alternative to tomato sauce covered pasta. This recipe was first published in the July 2006 issue of BBC Good Food Magazine. You could toss some thick slices of ham into it if you wanted meat in the meal.

Provided by Sarah_Jayne

Categories Spaghetti

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

14 ounces spaghetti
8 ounces frozen peas
3 tablespoons olive oil
1 dash lemon juice
1 tablespoon coarse grain mustard
1/2 ounce mint, fresh, roughly chopped

Steps:

Boil the spaghetti according to pack instructions and, when you have two minutes left, throw in the peas.
Meanwhile, whisk the olive oil, lemon juice and mustard together, then season with salt, if you like and pepper.
Drain the pasta, reserving a couple of tablespoons of cooking water and return to the pan.
Stir the reserved cooking water, olive oil mixture and mint through the pasta. Serve.

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