I don’t know about you, but as the days get longer I find myself working later and later. All that sunshine keeps me going until dusk! Unfortunately that means it’s pretty late by the time I wind down and think about dinner. It’s a busy life and we all need a few basic recipes as start points for a quick, easy, and moderately healthy dinner and this pasta recipe is one of my “tried and trues”. Sometimes I throw in some halved cherry tomatoes or sauteed squash, or broccoli….you get the idea;) It’s easy and filling without being too heavy for summer. Not to mention it’s a great vehicle for random garden veggies and any herbs you have floating around!
Personally I love this dish for its use of spring peas. Yum!
- 2-3 strips uncured bacon, chopped
- 10 ounces fresh spring peas
- 1 pound pasta (I recommend fresh tortellini, spinach stuffed tortellini sing in this dish! Gluten-free pasta is great too!)
- 1 package crimini mushrooms, sliced
- smashed garlic
- rosemary infused extra virgin olive oil
- fresh basil leaves, chopped
- shaved parmesan
- salt and pepper
- Cook pasta per package directions and strain.
- In a large sauce pan, boil water and blanch spring peas for 2-3 minutes. Strain.
- Cook chopped bacon until crispy, remove with a slotted spoon and drain on a plate of paper towels.
- Reserve about 1 tablespoon of the bacon fat in the pan, add garlic and saute sliced mushrooms.
- In a large bowl, toss pasta with cooked peas, mushrooms, chopped basil, bacon, and parmesan. Drizzle with rosemary infused olive oil and toss again. Salt and pepper to taste.
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