CRISPY POTATOES WITH BACON, GARLIC, AND PARSLEY
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Put the potatoes and salt in a medium saucepan and cover with cold water. Bring to a boil over high heat and simmer for 1 minute, then drain. Pat dry.
- Meanwhile, put the bacon in a well-seasoned cast iron skillet or a saute pan over medium-low heat, and cook until nearly all the fat has rendered and the bacon is crispy, aromatic, and browned, about 5 minutes. Remove the bacon with a slotted spoon and set aside on a paper towel lined plate.
- Add the 1 to 2 tablespoons of butter or oil to the remaining bacon fat. Increase the heat to medium. Add the potatoes, positioning them in the pan so the cut sides get nice and brown. Cook turning only as needed until the potatoes are golden brown, about 15 minutes. Stir in the parsley, garlic, and bacon and stir until fragrant and lightly browned. Season with 1 teaspoon of salt and pepper. Serve.
PEAS WITH BACON, GARLIC AND PARSLEY
Categories Garlic Side Sauté Quick & Easy Bacon Pea Spring Bon Appétit Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Sauté bacon in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels and drain. Discard all but 2 tablespoons drippings from skillet. Add garlic to skillet; sauté until fragrant, about 30 seconds. Add peas and butter to skillet. Saut until heated through, about 5 minutes. Mix in bacon; season with salt and pepper. Transfer to dish; sprinkle with parsley.
PEAS AND BACON
I make this dish when peas are at the height of their season and I love to serve it with simply cooked fish, such as grilled halibut or grilled salmon. It needs some acidity because of the richness of the bacon and rendered fat. Since I don't love lemon and bacon together, I opt for orange juice and zest; the brightness they add works perfectly here.
Provided by Michael Symon : Food Network
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cook the bacon in a large saute pan over medium-low heat until the fat is rendered and the bacon is crispy, about 5 minutes. Add the garlic and shallots and sweat for 1 minute. Add the peas and increase the heat to medium. Pour in the orange juice and cook until the peas are tender, about 2 minutes.
- Remove from the heat and fold in the orange zest, parsley and butter. Taste for seasoning and add salt if necessary, though you shouldn't need much because the bacon adds a natural saltiness to the dish.
PASTA WITH BACON, SUGAR SNAP PEAS AND RED WINE
This evolved from my recipe for Carbonara from the Food and Wine pasta cookbook. I was experimenting with ways to cut the cream and eggs and with a couple of other tweaks this is where I ended up! It definitely stands on its own for a meal, particularly if you add more veggies, but I also use it as a side dish at times. Prosciutto works well too but make sure it gets really crispy. With the wine, you are going to add it to the bacon mixture 2 tablespoons at a time.
Provided by Bakabeth
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Put on a pot of salted water to boil.
- Heat up a large skillet over medium. Spray lightly with cooking spray.
- Add chopped bacon and stir. Let bacon cook about 5 minutes until it starts to brown and bacon grease gets released into pan.
- Add shallots, garlic, pinch of red pepper flakes and 1/4 tsp black pepper. Stir and cook until shallots and garlic begin to brown, about 2 more minutes.
- Add first 2 tbsp of red wine and carefully scrap down the pan to make sure all the little bits are being picked up. Let cook 2-3 minutes and repeat, adding another 1/4 tsp of black pepper.
- Meanwhile, add pasta to boiling water and cook per instructions. Add sugar snap peas 1 min, 15 seconds before pasta cooking time is up. (This will make them tender crisp. Change cooking time if you like them more/less tender).
- Repeat the process with the wine until it has all been used, adding additional salt and pepper to taste.
- Once all wine has been added, move heat to low/medium low. Add 1 tbsp red wine.
- Drain pasta/snow peas and add into skillet. If your skillet is not large enough this can be done in a new bowl. Thoroughly combine bacon mixture with pasta, really scrapping the sides of the pan to make sure all the flavors are incorporated.
- Add 1/2 cup Parmesan cheese and 2 tbsp fresh parsley. Mix again.
- Serve and enjoy! I usually keep a cup of cheese on the table for people to add more as they see fit.
GORDON RAMSAY'S FARFALLE WITH BACON, PEAS AND SAGE
Gordon Ramsay's recipe for easy, creamy pasta is a big hit with his kids - they insist on having it for tea once a week!
Provided by English_Rose
Categories European
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Bring a pot of salted water to the boil. Tip in the farfalle and cook according to packet instructions until the pasta is al dente.
- Heat the oil in another pan and add the bacon. Fry over high heat for 3 - 4 minutes until the bacon is golden brown.
- Add the garlic and fry for a minute. Pour in the cream and bring to the boil. Let simmer for 5 minutes until reduced and thickened slightly.
- Tip in the peas, bring back to a simmer and cook for another 3- 4 minutes. Stir the grated parmesan into the sauce, then taste and adjust the seasoning.
- When the pasta is ready, drain it in a colander and immediately tip into the sauce.
- Add the herbs, then toss the pasta until well coated with the creamy sauce.
- Divide among warm plates and sprinkle over a little more parmesan to serve.
Nutrition Facts : Calories 979.7, Fat 59.2, SaturatedFat 25.3, Cholesterol 127.9, Sodium 677.5, Carbohydrate 83, Fiber 5.2, Sugar 4.1, Protein 28.2
BOWTIE PASTA AND PEAS WITH BACON
Make and share this Bowtie Pasta and Peas With Bacon recipe from Food.com.
Provided by Douglas Poe
Categories Weeknight
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Cook the bacon and chop; set aside.
- In a large pot add two big pinches of salt to boiling water for pasta.
- Cook pasta according to package directions.
- Reserve 1 cup of the pasta water before draining the pasta.
- When pasta is just about ready, in the pan you cooked bacon in add oil and heat over medium heat, sauté the onion until soft, but not browned, about 4 minutes.
- Add the garlic and cook another minute.
- Stir in one cup of the pasta water and the parsley, salt, pepper, Cajun seasoning and half and half; bring to a boil.
- Add the peas, reduce heat and simmer just until the peas are warmed through.
- Taste and adjust seasonings.
- Add pasta and toss together, top with bacon and parmesan cheese.
- Add the remaining pasta water only as needed for moisture.
GREEN PEAS WITH FRESH PARSLEY AND GARLIC BUTTER SAUCE
From Bon Appetit May 1998. Meant to be served alongside of rice or mashed potatoes to soak up the delicious sauce.
Provided by COOKGIRl
Categories Vegetable
Time 7m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt the butter in a pan over medium-low heat and saute the garlic until highly fragrant, about 3 minutes.
- Add the green peas and vegetable broth. Increase the heat to medium-high and cook the mixture until the peas are tender but not shriveled, about 4 minutes total.
- Stir in the parsley. Season with salt and pepper to taste.
SPICY CLAM PASTA WITH BACON, PEAS AND BASIL
In a pinch, canned baby clams make a very decent pasta ingredient. There is great variation between different brands of canned clams - some are not salty at all, so bear that in mind when seasoning. The liquid in the cans is not needed here, but you may save it for another purpose if you wish.
Provided by David Tanis
Categories dinner, main course
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Put basil, parsley and garlic in a mortar or food processor. Add salt and pepper to taste and 1/4 cup oil. Pound or whiz to obtain a bright green purée.
- Put a pot of water on to boil and make it very salty. (It will boil faster with the lid on.)
- Over medium heat, render bacon in its own fat until browned and crisp but not hard, 5 to 8 minutes. Remove with a slotted spoon and set aside. Pour off fat but leave a small amount in the pan, just to coat the bottom.
- Increase heat to medium-high, add 2 tablespoons olive oil, the clams, serrano chile and red pepper. Season with salt and pepper and cook for 2 minutes, stirring and coating clams well. Add peas and warm through, then turn off heat.
- Boil pasta and cook until slightly underdone. Drain pasta and add to pan with clams. Turn heat to medium-high and stir all together. Add a splash of pasta water, if it seems dry. Add basil purée and toss well. Top with bacon and reserved basil leaves. Pass lemon wedges.
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