Pasta with peas and bacon

Yield: 4 servings

Measure Ingredient
¾ pounds Tubular pasta; such as gemelli,
\N \N ; rotini
4 \N Bacon slices
1½ cup Frozen peas
1 \N Garlic clove
½ teaspoon Sea salt
\N \N Grated zest of 1 lemon -; (abt 1 tspn)
1 tablespoon Extra-virgin olive oil -; (to 2 tbspns)
\N \N 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 ¾ pound pasta to water and cook until al dente. While pasta is cooking, simmer 1½ cups peas in about ⅓ 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.

Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Kempe Miles Minifie From the TV FOOD NETWORK - (Show # CL-9148) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

02-16-1999

Recipe by: Kempe Miles Minifie

Converted by MM_Buster v2.0l.

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