Pasta With Three Peas Great For Summer

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 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 fresh mint
• 1 cup shaved parmesan cheese
• additional shaved parmesan cheese

Recipe

• 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.