
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.
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