Pasta With Peas Bacon And Goat Cheese Food

LIGHTENED-UP PASTA WITH PEAS AND BACON

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.)

PASTA WITH BACON AND PEAS

Steps:

• Place ricotta, parmesan, butter, salt and pepper in a large bowl. set aside. Fry bacon in skillet til crisp. Transfer bacon to paper plate to drain, crumbling once cooled. Reserve pan and bacon grease.
• To the bacon pan, add onion and cook about 3 minutes. Add garlic and cook 1 more minute. Transfer onion mixture to cheese mixture.
• Meanwhile, cook pasta in boiling water. When it is just 1 minute till done, add peas to water.
• Reserving 1 cup of pasta/pea water, drain pasta and peas. Add half of the pasta water to the cheese mixture along with the lemon juice and mix till smooth.
• Add pasta and peas to the cheese mixture and toss to coat, adding more reserved water as necessary to moisten pasta. Stir in bacon bits, adjust seasoning, and serve.

TAGLIATELLE WITH FRESH PEAS & BACON

Steps:

• Fry the lardons or bacon in the oil in a large, deep frying pan for 1 min. Pour in the Vermouth and allow to bubble up. Meanwhile, put a large pan of salted water on to boil, add the fresh tagliatelle, then cook according to pack instructions.
• Tip the peas in with the bacon, then pour in 100ml water, the stock and crème fraîche. Stir well, then add the tarragon, lettuce and spring onions. Cover the pan and cook for 3-5 mins until the lettuce is tender, but not wilted. Drain the pasta when ready, then add to the pan and toss together until well mixed.

QUICK FOUR CHEESE PASTA WITH BACON AND PEAS

Steps:

• Adjust oven rack to upper-middle position and heat oven to 500 degrees.
• Cook bacon, onion and garlic in a large nonstick skilled over medium-high heat until onion is softened, about 5 minutes.
• Add broth, cream, pasta, and 1/2 teaspoon salt; cover and bring to a boil.
• Once boiling, reduce heat to medium-low and simmer, stirring frequently, until pasta is tender, about 15 minutes.
• Off heat, stir in Parmaigiano-Reggiano cheese, 1/2 cup of the shredded Italian four-cheese blend and peas and season with sea salt and freshly ground pepper.
• Sprinkle with the remaining shredded cheese.
• Bake until cheese is melted, about 5 minutes. Serve.

PASTA WITH CREAMY GOAT CHEESE AND SNAP PEAS

Steps:

• Crumble goat cheese fresh from refrigerator. Let warm to room temperature.
• Pluck off and discard the ends of the snap peas.
• In a large pot, bring 4 quarts of water to a boil. Add salt and the pasta. Bring to a boil again and cook, stirring, for 6 minutes. Add the snap peas, bring to a boil again and cook 3 minutes more, stirring. Do not overcook. The pasta and the peas should be al dente. Drain, and reserve 1/4 cup of the cooking liquid.
• Meanwhile, in a saucepan, heat the olive oil, add the garlic and cook briefly. Do not brown. Add the tomatoes, jalapeno pepper, salt and pepper. Cook over medium heat, stirring, for 5 minutes.
• Add the pasta and peas. Add the reserved cooking liquid, goat cheese and basil. Toss well. Adjust the seasoning. Cook briefly until thick. Serve immediately.

PASTA WITH ONION, BACON, AND GOAT CHEESE

Steps:

• Cook pasta. Drain, reserving 2 cups pasta water; return pasta to pot.
• Meanwhile, cook bacon in large skillet over medium, turning, until browned, 5 to 7 minutes; remove to a paper-towel-lined plate.
• Add onions, garlic, and thyme to fat in skillet; season with salt and pepper. Cover; cook, stirring occasionally, until onions begin to brown, about 15 minutes. Uncover; cook until golden brown, 5 to 10 minutes more.
• Crumble goat cheese over pasta; add onion mixture and 1 cup reserved pasta water. Season with salt and pepper. Toss, adding more pasta water as desired. Serve immediately, sprinkled with bacon and more thyme.

CREAMY PASTA WITH SMOKED BACON AND PEAS

Steps:

• Bring a large pot of lightly salted to a boil. Meanwhile, cut sliced bacon crosswise into thin slivers, or slice pancetta into julienne. Add pasta to boiling water and cook to taste.
• While pasta is cooking, place a large skillet over medium heat, and add 2 tablespoons olive oil and the butter. Add bacon or pancetta and a sprinkling of pepper, and fry until golden and crisp. Immediately add frozen peas and stir for a minute or two. Add crème fraîche or heavy cream and chopped mint.
• Reserve 1 cup of the pasta cooking water, and drain the pasta. Add pasta to the skillet and stir. Add lemon juice, and adjust salt and pepper to taste. Bring to a simmer, then remove from heat. The mixture should be thick; if desired, a splash of the pasta water may be added to the sauce to thin it slightly. Add Parmesan and stir to mix. If desired, serve with a green salad.

CREAMY PEAS WITH BACON & GOAT CHEESE

Steps:

• Cook bacon until crisp. Transfer bacon on to paper towel to absorb grease. Discard drippings. Add cream in skillet, simmer until thickened. Add peas and scallions. Cover and cook until heated through. Take off of heat and stir in cheese until smooth. Season to taste and add bacon.

BACON, PEA & BASIL MACARONI

Steps:

• Fry the bacon and leeks in the oil for 10 mins until the bacon is golden and the leeks soft. Tip in the peas and heat through. Meanwhile, boil the pasta and heat the grill to high.
• Reserve 150ml of the cooking water before you drain the pasta, then add it, the soft cheese, half the grated cheese and the mustard to the pan with the veg. Stir until the cheese melts into a creamy sauce. Stir in most of the basil and the pasta, then scatter with the rest of the cheese. Grill for 2-3 mins until the cheese melts. Scatter with basil to serve.