Monday, October 19, 2015 Pea Threaded Pasta
Since I’m normally coming up with new and hopefully inventive recipes, there are definitely times in my kitchen where things don’t turn out quite as I expected.
And then there are the times that you put a pea on uncooked pasta, throw it in boiling water and instead of it falling apart, the pea and pasta fuse together for one insanely cute dish.
Pea Threaded Pasta
Serves 2-4
2 cups frozen peas
½ lbs pasta – spaghetti works best
4 slices thick cut bacon, coarsely chopped
4 small shallots, finely chopped
6 cloves garlic, finely sliced
½ tsp salt
¼ tsp pepper
2/3 cup heavy cream
2 oz Parmesan cheese
Parsley + mint (for garnish)
1. Bring a large pot of water to a boil over high heat. Let frozen peas sit on your counter until thawed enough to be pierced with the spaghetti but not completely thawed, 10-15 minutes.
2. Thread 3-5 peas onto each strand of raw pasta. Cook pasta according to packaged instructions and strain.
3. While pasta is cooking, cook the bacon in a large skillet over medium low heat until crispy, 7-10minutes. Remove from pan and set aside, leaving the bacon fat in the pan. Add the shallot, garlic, salt, and pepper and cook until tender, about 5 minutes.
4. Turn heat to low, add cream and Parmesan. Stir until Parmesan is melted.
5. Add cooked pasta to pan with Parmesan sauce, adding ¼ to ½ cup of pasta water to get a saucy consistency. Add bacon back into pan and stir until all incorporated. Serve topped with parsley and mint.
You might also like these recipes:
Brown Butter Cucumbers + Popped Amaranth
Brie + Honey Crostini
Veggie Bolognese
Chard Sandwich w/ Sundried Tomato Smear
Cauliflower Alfredo
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