Pasta With Bacon Sugar Snap Peas And Red Wine Recipes

PASTA WITH BACON, SUGAR SNAP PEAS AND RED WINE

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.

SUGAR SNAP PEAS WITH ONIONS AND BACON

Steps:

• In a medium skillet over medium high heat, brown chopped bacon. Using a slotted spoon, remove bacon to a paper towel lined plate. Add onion to the pan. Saute chopped onions 3 minutes or so, until they are just tender. Add peas and water to the pan. Cover and cook peas 5 minutes. Uncover and allow the liquid to cook almost out of the pan. Add bacon back to the skillet and remove pan from heat. Transfer to a serving dish and enjoy!

PASTA WITH SUGAR SNAP PEAS, PARMESAN AND MUSHROOMS

Steps:

• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, for 6 minutes. Add sugar snap peas to pasta; cook until pasta is tender yet firm to the bite, about 3 minutes more. Drain.
• Return pot to stove and heat olive oil and margarine over medium heat. Add mushrooms, green onions, garlic, and lemon zest; cook and stir until fragrant, about 2 minutes. Stir in lemon juice and season with salt and pepper. Add cooked pasta and sugar snap peas; toss to coat. Top with Parmesan cheese and mint.

CREAMY SALMON & SUGAR SNAP PASTA

Steps:

• Boil the pasta, adding the sugar snaps to the water 2 mins before cooking time is up. Cool under running water, then drain. You can steam the salmon over the pasta pan for about 7 mins if you have a steamer basket, or put onto a heatproof plate and microwave on High for 2-3 mins until the flesh flakes easily. Peel away any skin, break into large flakes, then allow to cool.
• Mix the lemon zest, juice and crème fraîche together, then season to taste. If you need to, loosen with a few tbsp of water to make the consistency of double cream. Toss the pasta, peas and rocket into the dressing, flake in the salmon, then gently turn in the bowl a few times.

PINK PASTA WITH BACON AND PEAS

Steps:

• Bring a large pot of water to a boil. Season with salt and add the beet and pasta. Cook, stirring occasionally with a wooden spoon, until the pasta is al dente. Drain, reserving 1 cup of the pink pasta cooking water. Discard the beet or save for another use.
• Meanwhile, place a large Dutch oven over medium heat. Add the oil, bacon, onion, garlic and red pepper flakes. Season with salt and cook, stirring occasionally with a wooden spoon, until the bacon is cooked through and the onion is translucent, 7 to 8 minutes.
• Pour the tomatoes into a medium bowl and crush them with your hands. Pour the tomatoes and juices into the Dutch oven. Stir in the lemon zest and juice, then stir in the peas and heavy cream. Season with salt to taste.
• Stir in the drained pasta and reserved pasta water. Stir in 3/4 cup of the Parmesan. Serve immediately, garnished with the remaining Parmesan.

SUGAR SNAP PEAS WITH BACON

Steps:

• Cook bacon till crisp set aside.
• In the same pan removing all grease except for a little to cover bottom saute onion, garlic and sugar.
• Add Sugar Snap Peas and broth simmer covered about 5 minutes till crisp tender stirring a couple of times.
• Meanwhile crumble the bacon.
• Place snap peas in a large dish season fresh lemon juice with more salt and pepper if needed.
• Top with bacon and serve.
• And garnish with lemon slices.

PARMESAN SNAP PEA PASTA

Steps:

• In a 6-qt. stockpot, bring 16 cups water to a boil. Add peas; cook, uncovered, just until crisp-tender, 3-4 minutes. Using a strainer, remove peas from pot., In same pot, add pasta to boiling water; cook according to package directions. Drain, reserving 1 cup cooking water; return to pot. Toss with 3 tablespoons oil., In a large skillet, heat remaining oil over medium heat; saute onion until tender, 2-3 minutes. Add garlic and seasonings; cook and stir 1 minute. Stir in peas; heat through., Toss with pasta, adding 1 cup cheese and reserved cooking water as desired. Sprinkle with remaining cheese.

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 BACON AND PEAS

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.

PASTA WITH SUGAR SNAP PEAS, ASPARAGUS AND PARMESAN

Steps:

• Add asparagus to large pot of boiling salted water. Cook until just crisp-tender. Transfer to bowl of cold water using slotted spoon. Cool asparagus slightly and drain. Add pasta to same pot of water and boil until just tender but still firm to bite. Add sugar snap peas and boil 2 minutes. Add asparagus and heat through. Drain well. Return pasta-vegetable mixture to pot. Add oil and toss to coat. Add 1/2 cup cheese. Season with salt and pepper. Serve immediately, passing additional cheese separately.

SUGAR SNAP PEAS AND PASTA

Steps:

• Cook sugar snaps in an 8-quart pot of boiling salted water 2 minutes, then transfer 1 cup sugar snaps to a colander and rinse under cold water to stop cooking. Transfer cooled sugar snaps to a cutting board. Cook sugar snaps remaining in pot until tender, about 2 1/2 minutes more, then transfer with a slotted spoon to a bowl. Measure out and save 1 cup cooking water, reserving remaining water in pot.
• Return cooking water in pot to a boil and cook pasta until al dente, then drain in colander. While pasta is cooking, cut 1 cup sugar snaps (on cutting board) crosswise into 1/2-inch pieces. Purée half of sugar snaps from bowl, half of garlic paste, 2 tablespoons oil, 1/4 cup cheese, and 1/4 cup saved cooking water in a blender (use caution when blending hot liquids), then force purée with a rubber spatula through a medium-mesh sieve into a large bowl. Purée another batch in same manner, forcing through sieve into bowl, and add cut sugar snaps.
• Toss hot pasta with sugar snap sauce and, if necessary, enough of remaining 1/2 cup saved cooking water to thin sauce to desired consistency, then season pasta with salt and pepper.