Pink Pasta With Bacon And Peas Recipes

PASTA WITH BACON AND PEAS

Pasta With Bacon and Peas image

Make and share this Pasta With Bacon and Peas recipe from Food.com.

Provided by 2Bleu

Categories Pasta Shells

Time 40m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1 cup part-skim ricotta cheese
1/2 cup parmesan cheese, grated
2 tablespoons butter
1 dash salt, to taste
1 dash black pepper, to taste
4 slices bacon
1 medium onion, chopped fine
2 garlic cloves, minced
1 lb small shell pasta (or choice)
2 cups frozen peas
1 tablespoon lemon juice

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.

PINK PASTA WITH BACON AND PEAS

Pink Pasta with Bacon and Peas image

Pasta, peas and bacon -- what's not to love? Here's a fun and easy way to change up your typical weeknight pasta by adding beets to the water to turn your dish into a picture-perfect bowl of delight.

Provided by Elena Besser

Categories main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

Kosher salt
1 small beet, quartered
1 pound pasta, such as shells, rigatoni or bowties
1 tablespoon olive oil
One 12-ounce package bacon (8 to 10 slices), cut into 1-inch pieces
1 large yellow onion, diced
3 cloves garlic, roughly chopped
1/2 teaspoon red pepper flakes
One 28-ounce can whole tomatoes, preferably San Marzano
1 lemon, zested and juiced
2 cups frozen peas
1 cup heavy cream
1 cup grated Parmesan

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.

PASTA WITH CREAMY BACON AND PEA SAUCE

Pasta With Creamy Bacon and Pea Sauce image

Make and share this Pasta With Creamy Bacon and Pea Sauce recipe from Food.com.

Provided by annh53182

Categories < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb small shaped pasta
1 tablespoon olive oil
1 tablespoon butter
10 slices bacon or 10 slices pancetta, cut into short, thin slices
2 cups frozen peas
2 tablespoons creme fraiche
1 small bunch of fresh mint, finely chopped
salt and pepper
1 lemon, juice of
6 ounces parmesan cheese

Steps:

This is another recipe with a really simple sauce, so before you start any really cooking you want to bring a large pot of salted water to a boil and drop your pasta. Make sure to reserve a cup or so of the cooking water. We started cooking the sauce as the water began to boil and the timing seemed to work out perfectly.
In a large, high-sided pan, melt the butter and olive oil together over medium heat. Toss the bacon into the pan with some pepper and cook until crispy and golden brown, about five minutes. Add the peas to the pan, stirring to combine. Give the peas a minute or two to defrost, then add the creme friache and mint. Stir until the creme friache has melted and coated everything nicely. Season with salt and pepper.
Drain the pasta and add it directly to the sauce pan. Pour the lemon juice over the pasta and stir everything to combine well, making sure the sauce coats each piece of pasta nicely. Finally, mix in the Parmesan cheese. Add some of the cooking liquid to thin out the sauce if desired (this is based totally on personal preference...we didn't add any water).

Nutrition Facts : Calories 1005.3, Fat 48.7, SaturatedFat 20.2, Cholesterol 93.9, Sodium 1232.1, Carbohydrate 98.3, Fiber 6.7, Sugar 6.6, Protein 41.8

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