Bacon Pea And Fresh Herb Pasta Recipes

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PASTA WITH FRESH HERBS, LEMON AND PEAS



Pasta With Fresh Herbs, Lemon and Peas image

Buy a bunch of parsley along with basil or chives to keep on hand in your refrigerator. The herbs will keep for a week if properly stored. Produce departments often use misters, but greens don't keep well once wet. When you get home, spin the herbs in salad spinner if they're wet, wrap them in a paper towel and then bag them.

Provided by Martha Rose Shulman

Categories     dinner, weekday, pastas, main course

Time 15m

Yield 4 servings

Number Of Ingredients 9

1/2 cup finely chopped fresh herbs, such as parsley, basil, tarragon, mint and chives
Zest of 1 lemon, finely chopped
1 garlic clove, finely minced
2 tablespoons fresh lemon juice
3 tablespoons extra virgin olive oil
Kosher salt to taste
3/4 pound pasta, any type
1 cup frozen peas, thawed
1/4 cup freshly grated Parmesan or pecorino

Steps:

  • Bring a large pot of water to a boil. Meanwhile, in a large bowl or pasta bowl, combine the herbs, lemon zest, garlic, lemon juice and olive oil.
  • When the water comes to a boil, salt generously and add the pasta. A few minutes before the pasta is done, add the peas to the water. When the pasta is just about al dente, remove a half cup of the cooking water and add to the bowl with the herbs. Drain the pasta and peas, toss with the herb mixture and the cheese, and serve.

Nutrition Facts : @context http, Calories 467, UnsaturatedFat 10 grams, Carbohydrate 71 grams, Fat 13 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 381 milligrams, Sugar 5 grams

PASTA WITH BACON AND PEAS



Pasta with Bacon and Peas image

Pasta in a red sauce with bacon and peas.

Provided by ANGCHICK

Categories     Meat and Poultry Recipes     Pork

Time 35m

Yield 6

Number Of Ingredients 12

1 (16 ounce) package spaghetti
1 tablespoon olive oil
¼ pound turkey bacon, cut into small pieces
½ large onion, chopped
1 clove garlic, minced
2 (15 ounce) cans tomato sauce
1 ½ teaspoons chopped fresh parsley
¼ teaspoon dried basil
1 teaspoon garlic powder
½ teaspoon pepper
1 (15 ounce) can peas, drained
¼ cup grated Romano cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Heat oil in a large pot over medium heat. Saute bacon, onion and garlic until lightly browned. Stir in tomato sauce. Season with parsley, basil, garlic powder and pepper. Bring to a boil, reduce heat, and simmer 20 to 30 minutes, stirring occasionally. Stir in peas. Toss with pasta until evenly coated. Sprinkle top with Romano.

Nutrition Facts : Calories 440.9 calories, Carbohydrate 72.1 g, Cholesterol 22.2 mg, Fat 9 g, Fiber 6.8 g, Protein 18.6 g, SaturatedFat 2.4 g, Sodium 1159.5 mg, Sugar 10.7 g

BACON, PEA, AND FRESH HERB PASTA



Bacon, Pea, and Fresh Herb Pasta image

Fresh parsley, dill, chives, and sweet peas all bring a springy herbaceous quality to this pasta that benefits from a salty bite of bacon and a tangy hit of goat cheese.

Provided by Martha Stewart

Categories     Pork Recipes

Time 20m

Number Of Ingredients 9

Salt and pepper
1/2 pound short pasta, such as cavatappi
1 1/2 cups peas, fresh or frozen
4 ounces bacon, cut into 1/2-inch pieces
4 ounces fresh goat cheese
1 1/2 cups fresh parsley
1/2 cup chopped fresh dill
1/4 cup sliced fresh chives
1/2 lemon, zested and juiced

Steps:

  • In a large pot of boiling salted water, cook pasta according to package instructions. If using fresh peas, add 2 minutes before pasta is done cooking; if using frozen, add just before draining. Reserve 1 cup pasta water, then drain.
  • Meanwhile, in a large skillet, cook bacon over medium until crisp, 8 to 10 minutes. With a slotted spoon, remove bacon and drain on paper towels. Discard all but 1 tablespoon bacon fat from skillet.
  • Increase heat to medium-high; add pasta, goat cheese, and 3/4 cup reserved pasta water and stir until goat cheese melts. (Add remaining pasta water, if necessary.)
  • Stir in bacon, parsley, dill, chives, and lemon zest and juice; season with salt and pepper.

Nutrition Facts : Calories 394 g, Fat 13 g, Fiber 4 g, Protein 18 g, SaturatedFat 6 g

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