Pink Pasta With Bacon And Peas Recipes

PASTA WITH BACON AND PEAS

Steps:

• Place ricotta, parmesan, butter, salt and pepper in a large bowl. set aside. Fry bacon in skillet til crisp. Transfer bacon to paper plate to drain, crumbling once cooled. Reserve pan and bacon grease.
• To the bacon pan, add onion and cook about 3 minutes. Add garlic and cook 1 more minute. Transfer onion mixture to cheese mixture.
• Meanwhile, cook pasta in boiling water. When it is just 1 minute till done, add peas to water.
• Reserving 1 cup of pasta/pea water, drain pasta and peas. Add half of the pasta water to the cheese mixture along with the lemon juice and mix till smooth.
• Add pasta and peas to the cheese mixture and toss to coat, adding more reserved water as necessary to moisten pasta. Stir in bacon bits, adjust seasoning, and serve.

PASTA WITH PEAS AND BACON

Steps:

• Fill a large pot with water and and bring to a boil.
• Cook cut bacon in a large skillet over medium heat until lightly crisp. Place paper towels on a plate and transfer bacon to it with a slotted spoon. Pat dry. Set aside. (Do not drain bacon fat from pan.)
• Once water is boiling, add linguine and cook to al dente, following package instructions.
• Add onion and garlic to skillet with bacon fat. Stirring often, cook for a minute or two. Pour half and half into pan and peas. Season with salt and pepper to taste. Continue to simmer until sauce thickens a bit. (This should take two to three minutes) Stir in 1/4 cup Parmesan cheese.
• Reserve 2/3 cup pasta water before draining pasta when done to al dente. Add linguine to skillet (or pot if your preference) and gently toss to combine, adding pasta water a little at time to get a creamy consistency. (You may not need all the pasta water.)
• Sprinkle each serving with bacon and remaining Parmesan cheese before serving immediately.

FRESH ANGEL-HAIR PASTA WITH BACON AND PEAS

Steps:

• Set a large pot of salted water to boil. In a large skillet, cook bacon over medium until crisp, 5 to 7 minutes. With a slotted spoon, transfer to a paper-towel-lined plate to drain (leave fat in skillet).
• Add shallots to skillet; season with salt and pepper. Cook over medium, stirring occasionally, until they begin to soften, 1 to 2 minutes. Add peas and half-and-half; season with salt and pepper. Simmer until slightly thickened, about 2 minutes.
• Cook pasta in boiling water until al dente, according to package instructions. Reserve 1/2 cup pasta water; drain pasta, and return to pot. Pour sauce over pasta; toss to combine, adding some reserved pasta water a little at a time to coat. Sprinkle with bacon, and serve immediately.

CREAMY PASTA WITH SMOKED BACON AND PEAS

Steps:

• Bring a large pot of lightly salted to a boil. Meanwhile, cut sliced bacon crosswise into thin slivers, or slice pancetta into julienne. Add pasta to boiling water and cook to taste.
• While pasta is cooking, place a large skillet over medium heat, and add 2 tablespoons olive oil and the butter. Add bacon or pancetta and a sprinkling of pepper, and fry until golden and crisp. Immediately add frozen peas and stir for a minute or two. Add crème fraîche or heavy cream and chopped mint.
• Reserve 1 cup of the pasta cooking water, and drain the pasta. Add pasta to the skillet and stir. Add lemon juice, and adjust salt and pepper to taste. Bring to a simmer, then remove from heat. The mixture should be thick; if desired, a splash of the pasta water may be added to the sauce to thin it slightly. Add Parmesan and stir to mix. If desired, serve with a green salad.

PINK PASTA WITH BACON AND PEAS

Steps:

• Bring a large pot of water to a boil. Season with salt and add the beet and pasta. Cook, stirring occasionally with a wooden spoon, until the pasta is al dente. Drain, reserving 1 cup of the pink pasta cooking water. Discard the beet or save for another use.
• Meanwhile, place a large Dutch oven over medium heat. Add the oil, bacon, onion, garlic and red pepper flakes. Season with salt and cook, stirring occasionally with a wooden spoon, until the bacon is cooked through and the onion is translucent, 7 to 8 minutes.
• Pour the tomatoes into a medium bowl and crush them with your hands. Pour the tomatoes and juices into the Dutch oven. Stir in the lemon zest and juice, then stir in the peas and heavy cream. Season with salt to taste.
• Stir in the drained pasta and reserved pasta water. Stir in 3/4 cup of the Parmesan. Serve immediately, garnished with the remaining Parmesan.

PEA & BACON PASTA

Steps:

• Bring large pot of salted water to boil, over high heat. Add pasta and cook until al dente. Drain, reserving cooking liquid.
• Fry chopped bacon over medium heat, until crisp. Set aside on paper towels, and drain fat from pan. Add butter to pan over medium heat. Once butter has melted, add garlic and heat 3-5 minutes. Add in peas, milk and cream cheese. Bring to boil and simmer on low for 5 minutes. Add bacon back to pan, along with basil and salt and pepper, to taste.
• Toss cooked pasta with sauce, along with reserved pasta water, as needed, to obtain your desired consistency.
• Top with shredded parmesan and serve.

LIGHTENED-UP PASTA WITH PEAS AND BACON

Steps:

• Cook pasta according to package directions, omitting salt and oil.
• To cook peas, either add them to the pasta pot in the final 1 minute of pasta cooking time, or simply place them in the bottom of the colander through which you'll pour out the boiling pasta water to drain the pasta after cooking (the peas will heat through perfectly from the boiling pasta water draining over them).
• Reserve about 1/2 cup pasta cooking water prior to draining the pasta.
• Drain pasta and set pasta and peas aside briefly, keeping them warm.
• Meanwhile, in a large nonstick skillet, cook bacon over medium heat until crisp, stirring frequently, about 5-10 minutes. Remove bacon from the pan and set aside on a paper towel-lined plate.
• Add olive oil to the skillet and reduce the heat to medium-low. Cook garlic in the olive oil for about 30-60 seconds, stirring constantly so it doesn't burn, just until the garlic is softened and fragrant. Immediately remove from heat and pour the garlic-oil into a large serving bowl.
• Add lemon juice, salt, and pepper to the garlic-oil and whisk to thoroughly combine.
• Add hot pasta and peas to the lemon-garlic-oil mixture and stir thoroughly.
• Add reserved bacon, parmesan cheese, and basil to the pasta mixture, and stir again.
• Loosen if needed with reserved pasta cooking water. (Sometimes we don't need this at all, but sometimes a little pasta cooking water helps to loosen the consistency perfectly.)

PASTA WITH PEAS AND BACON

Steps:

• Heat a medium-sized pot over medium-high heat. Add the bacon and cook until crispy, about 8 minutes. Remove the bacon from the pot. If there are more than 2 tablespoons of oil in the pot, remove the extra. If there is less, add a little olive oil.
• Add the onion and garlic and cook until they are soft and begin to brown, about 5 minutes.
• Add the chicken stock, thyme, and chili flakes to the pot and bring to a boil. Add the pasta, stir, then cover and cook for 10 minutes, stirring the pasta twice while it cooks.
• After 10 minutes there should still be a little liquid left in the bottom of the pot. Add the peas and stir. Add the yogurt, lemon zest, and lemon juice and stir one more time. Season to taste with salt and pepper.

PASTA WITH PEAS

Steps:

• Warm the olive oil in a large pot over medium heat. Add the diced onion and cook until the onion has softened and is turning translucent, about 5 minutes.
• Add the peas and cook stirring frequently about 1 minute.
• Then add vegetable broth (or water), raise the heat, bring to a boil and stir in pasta and salt (I use 1 tsp of salt and then I adjust the seasoning at the end).
• Reduce the heat, cover with a lid, and cook your pasta in the starchy water. During the cooking time, you need to stir often until the water is absorbed, otherwise, it will stick to the bottom. The water should barely cover the pasta, but it's fine, add extra water gradually only if needed.
• Cook until ready but firm to the bite. Turn off the heat and stir in freshly grated parmesan cheese until melted. Taste and adjust the seasoning.
• Serve immediately with a drizzle of olive oil, black pepper, and extra parmesan cheese if you like. Enjoy!

PASTA WITH SPINACH, CHICKPEAS, AND BACON

Steps:

• Bring a large pot of water to a boil. Cook the pasta according to instructions on the box, minus a minute or two.
• When done save 1/2 cup of pasta water and drain the rest- keep in a colander.
• Pour the olive oil into a skillet over medium heat. . Add the bacon pieces and cook for 3 minutes or until they begin to render their fat. Toss in the garlic and cook for 2 minutes.
• Sprinkle in the red pepper flakes.
• Dump in chickpeas and stir to coat. Then add the spinach leaves, and cook until wilted. Season with a pinch of salt and add a half a cup or so of the pasta cooking water.
• When the spinach is wilted, add pasta to the pan with spinach and chick peas. Cook, stirring constantly, for a minute or two.
• Remove from the heat, sprinkle with cheese, and serve.
• I actually removed the bacon before eating, wanted to add the flavor but avoid some of the calories.