FRESH ANGEL-HAIR PASTA WITH BACON AND PEAS
Inspired by pasta alla carbonara, this dish features bacon instead of pancetta, while shallots and peas give the sauce texture.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 20m
Number Of Ingredients 6
Steps:
- Set a large pot of salted water to boil. In a large skillet, cook bacon over medium until crisp, 5 to 7 minutes. With a slotted spoon, transfer to a paper-towel-lined plate to drain (leave fat in skillet).
- Add shallots to skillet; season with salt and pepper. Cook over medium, stirring occasionally, until they begin to soften, 1 to 2 minutes. Add peas and half-and-half; season with salt and pepper. Simmer until slightly thickened, about 2 minutes.
- Cook pasta in boiling water until al dente, according to package instructions. Reserve 1/2 cup pasta water; drain pasta, and return to pot. Pour sauce over pasta; toss to combine, adding some reserved pasta water a little at a time to coat. Sprinkle with bacon, and serve immediately.
Nutrition Facts : Calories 361 g, Fat 9 g, Fiber 4 g, Protein 16 g
LIGHTENED-UP PASTA WITH PEAS AND BACON
This healthy Pasta with Peas and Bacon recipe is quick, easy, and can even be partially made ahead! Flavorful and satisfying, it's a true family favorite! • Ready in 30 Minutes or Less • Includes Make-Ahead Steps •
Provided by Two Healthy Kitchens LLC at www.TwoHealthyKitchens.com
Categories Main Dishes
Time 20m
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions, omitting salt and oil.
- To cook peas, either add them to the pasta pot in the final 1 minute of pasta cooking time, or simply place them in the bottom of the colander through which you'll pour out the boiling pasta water to drain the pasta after cooking (the peas will heat through perfectly from the boiling pasta water draining over them).
- Reserve about 1/2 cup pasta cooking water prior to draining the pasta.
- Drain pasta and set pasta and peas aside briefly, keeping them warm.
- Meanwhile, in a large nonstick skillet, cook bacon over medium heat until crisp, stirring frequently, about 5-10 minutes. Remove bacon from the pan and set aside on a paper towel-lined plate.
- Add olive oil to the skillet and reduce the heat to medium-low. Cook garlic in the olive oil for about 30-60 seconds, stirring constantly so it doesn't burn, just until the garlic is softened and fragrant. Immediately remove from heat and pour the garlic-oil into a large serving bowl.
- Add lemon juice, salt, and pepper to the garlic-oil and whisk to thoroughly combine.
- Add hot pasta and peas to the lemon-garlic-oil mixture and stir thoroughly.
- Add reserved bacon, parmesan cheese, and basil to the pasta mixture, and stir again.
- Loosen if needed with reserved pasta cooking water. (Sometimes we don't need this at all, but sometimes a little pasta cooking water helps to loosen the consistency perfectly.)
Nutrition Facts : Calories 309 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 31 milligrams cholesterol, Fat 13 grams fat, Fiber 5 grams fiber, Protein 15 grams protein, SaturatedFat 4 grams saturated fat, ServingSize about 1 1/3 cups, Sodium 788 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
PASTA WITH PEAS AND BACON
Pasta with bacon and peas is an easy pasta dinner recipe! Surprising in its simplicity, it is flavorful and the perfect weeknight dinner option. Bacon and pasta are definitely a winning combination!
Provided by Emilie
Number Of Ingredients 9
Steps:
- Fill a large pot with water and and bring to a boil.
- Cook cut bacon in a large skillet over medium heat until lightly crisp. Place paper towels on a plate and transfer bacon to it with a slotted spoon. Pat dry. Set aside. (Do not drain bacon fat from pan.)
- Once water is boiling, add linguine and cook to al dente, following package instructions.
- Add onion and garlic to skillet with bacon fat. Stirring often, cook for a minute or two. Pour half and half into pan and peas. Season with salt and pepper to taste. Continue to simmer until sauce thickens a bit. (This should take two to three minutes) Stir in 1/4 cup Parmesan cheese.
- Reserve 2/3 cup pasta water before draining pasta when done to al dente. Add linguine to skillet (or pot if your preference) and gently toss to combine, adding pasta water a little at time to get a creamy consistency. (You may not need all the pasta water.)
- Sprinkle each serving with bacon and remaining Parmesan cheese before serving immediately.
ONE PAN PASTA WITH BACON AND PEAS
You can't beat a one pan dinner that is one the table in no time! This One Pan Pasta with Peas and Bacon is easy and flavorful and a pasta dinner that is sure to go on repeat in our house!
Provided by Deborah
Time 38m
Number Of Ingredients 10
Steps:
- In a large skillet over medium heat, cook the bacon until crisp. Remove with a slotted spoon to a paper towel lined plate. Drain all but about 2 tablespoons of the bacon grease in the skillet.
- To the hot bacon grease, add the onion and cook until softened, about 5-8 minutes. Add the garlic and cook for an additional minute. Pour in the chicken broth and the milk, and bring to a boil. Once the liquid is boiling, add the dry pasta and reduce the heat to medium-low. Cover the skillet and allow the pasta to cook until al dente, about 15 minutes.
- Once the pasta is cooked, add the peas and continue to cook until they have defrosted. Stir in the sour cream and the reserved bacon. Taste and season to taste with salt and pepper.
- Serve immediately, topped with parmesan cheese.
ANGEL HAIR PASTA WITH FRESH SPINACH, PEAS & FETA
Make and share this Angel Hair Pasta With Fresh Spinach, Peas & Feta recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Whisk the cheese, skim milk and basil in a small bowl until smooth.
- Prepare pasta according to package directions, drain thoroughly.
- Heat the chicken broth in the pot over medium heat to simmering.
- Add the mushrooms and simmer, uncovered, 2 minutes.
- Add the peas, goat cheese mixture and pasta and toss to coat until the cheese is melted and the pasta is coated with the sauce.
- Stem the spinach and/or arugula.
- Wash the greens in several changes of cool water to remove all dirt.
- Drain the greens well, preferably in a salad spinner.
- Stack several leaves and cut the crosswise into thin strips.
- Fold in the spinach.
- Check the seasoning and divide the pasta among serving dishes, sprinkle each with chives and serve.
ANGEL HAIR PASTA WITH PROSCIUTTO AND PEAS
Make and share this Angel Hair Pasta with Prosciutto and Peas recipe from Food.com.
Provided by evelynathens
Categories One Dish Meal
Time 13m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in skillet and saute procuitto and peas in it for 5 minutes.
- Turn cooked pasta into skillet and toss with the prosciutto and peas.
- Add cheese and serve, passing more cheese at the table and grating lots of pepper overtop.
Nutrition Facts : Calories 627.9, Fat 30.9, SaturatedFat 18.8, Cholesterol 79.7, Sodium 381.2, Carbohydrate 69.3, Fiber 4.6, Sugar 3.7, Protein 18.1
ANGEL HAIR PASTA WITH PESTO
Provided by Tyler Florence
Categories main-dish
Time 10m
Yield 4 to 6 as a side dish
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil for the pasta. Combine the basil, pine nuts, garlic, and olive oil in a blender and blend to a puree. Add the cheese, salt and pepper, and blend again.
- Cook the pasta in the boiling, salted water until al dente, about 3 minutes. Drain and transfer to a large bowl. Add the pesto and toss. Taste for salt and pepper, and add a drizzle of oil, if you like.
ANGEL HAIR PASTA WITH PEAS, PROSCIUTTO, AND LEMON
Categories Cheese Pasta Vegetable Spring Prosciutto Bon Appétit
Yield Makes 2 servings; can be doubled
Number Of Ingredients 8
Steps:
- Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain; reserve 3/4 cup pasta cooking liquid.
- Simmer cream and lemon peel in heavy large skillet over medium heat until slightly reduced, about 1 minute. Stir in peas, prosciutto, wine, and lemon juice. Simmer 2 minutes. Add pasta and cheese and toss to coat, adding enough pasta cooking liquid to moisten. Season to taste with salt and pepper.
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- In a large pot bring water to a boil, add roughly 3 tablespoons of salt. Cook the pasta to 1 minute less than the package directions. Before you drain scoop out 1 cup of the pasta water to save for your sauce. Drain the pasta and add it back into the pot, remove this from the heat.
- As you are cooking the pasta heat a large skillet over medium heat and add 1 tablespoon of the oil. Add the bacon and cook gently taking care not to burn it until it is crispy, 3 to 5 minutes. Grate the garlic in and quickly add the tomatoes so the garlic does not burn. Simmer the tomatoes, occasionally stirring, until they breakdown to your liking. I simmered them for about 5 minutes.
- Add the tomato mixture to the pasta pot and stir the mixture together for at least 1 minute. Add the parmesean and basil, stir for another minute to combine everything. I like to finish with a sprinkle of coarse sea salt and drizzle of olive oil.
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