Pasta With Peas And Bacon Recipe - Cooking Index
3/4 lb | 340g / 11oz | Tubular pasta, such as gemelli, rotini |
4 | Bacon slices | |
1 1/2 cups | 355ml | Frozen peas |
1 | Garlic clove | |
1/2 teaspoon | 2.5ml | Sea salt |
Grated zest of 1 lemon - (abt 1 tspn) | ||
1 tablespoon | 15ml | Extra-virgin olive oil - (to 2 tbspns) |
Grated Parmesan cheese |
Bring a pot of water to boil for pasta.
Chop bacon and cook in a heavy skillet, stirring, until crisp. Transfer bacon with a slotted spoon to a plate lined with paper towels and discard fat.
Add 3/4 pound pasta to water and cook until al dente. While pasta is cooking, simmer 1 1/2 cups peas in about 1/3 cup water, covered, until tender, about 3 minutes. Put pea mixture in a blender. Pound garlic and salt to a paste in mortar and pestle and add to peas with zest of lemon, 1 to 2 tablespoons olive oil, and about 2 tablespoons grated Parmesan. Blend pea mixture until smooth, adding some of pasta liquid if sauce is too thick to blend smoothly, and pour into a 12-inch nonstick skillet.
Just before pasta is done, ladle out and reserve about 1 cup pasta water. Drain pasta in a colander and add pasta to pea sauce in skillet. Toss pasta in sauce over moderate heat until well coated, about 1 to 2 minutes, adding some of reserved pasta liquid, if sauce begins to dry out.
Transfer pasta mixture to a serving bowl and sprinkle with bacon and more grated Parmesan.
This recipe yields 4 servings.
Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Kempe Miles Minifie - From the TV FOOD NETWORK - (Show # CL-9148)
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