I hate peas. I always have. Mostly because my mom hates peas. That means we never ate them and I have never ordered a meal that contains peas, if I can help it. Sure, I'll add them to recipes when they're called for, but usually a little less than requested.
I love to cook and watch every season of Top Chef. This year there was a big surge in 'english pea puree' used as sides or as a brightly colored accent for something to sit upon. This gave me the want to make pureed peas for Charlotte to try. And yes, I admit, I licked the spoon. And yes, I admit, I licked the spoon again.
So when I came across a pasta recipe with bacon (winner!) and peas (loser!), I figured I'd give it a shot. Blake liked it so much he ate all the peas and bacon and left the noodles! Now that is a first. I even made my mom try the leftovers for lunch the next day. On her birthday. Some would say that is beyond cruel thing to do to a pea hater. Well, she ate it. And said she actually liked it!
People, we must have an amazing recipe on our hands. Well, lets not kid ourselves, it does have a good amount of bacon (and I always add lots more than called for!), cream, and some grated parm on top. I can say I did enjoy this dish and plan to make it again. Go ahead, give it a try!
Fresh Angel-Hair Pasta with Bacon and Peas, courtesy of Martha Stewart
I love to cook and watch every season of Top Chef. This year there was a big surge in 'english pea puree' used as sides or as a brightly colored accent for something to sit upon. This gave me the want to make pureed peas for Charlotte to try. And yes, I admit, I licked the spoon. And yes, I admit, I licked the spoon again.
So when I came across a pasta recipe with bacon (winner!) and peas (loser!), I figured I'd give it a shot. Blake liked it so much he ate all the peas and bacon and left the noodles! Now that is a first. I even made my mom try the leftovers for lunch the next day. On her birthday. Some would say that is beyond cruel thing to do to a pea hater. Well, she ate it. And said she actually liked it!
People, we must have an amazing recipe on our hands. Well, lets not kid ourselves, it does have a good amount of bacon (and I always add lots more than called for!), cream, and some grated parm on top. I can say I did enjoy this dish and plan to make it again. Go ahead, give it a try!
Fresh Angel-Hair Pasta with Bacon and Peas, courtesy of Martha Stewart
Serves 4 to 6
Coarse salt and ground pepper
4 slices bacon, sliced crosswise into 1/2-inch pieces
2 shallots, halved and thinly sliced
1 box (10 ounces) frozen peas, thawed
1 cup half-and-half
18 ounces fresh angel-hair pasta
Set a large pot of salted water to boil. In a large skillet, cook bacon over medium until crisp, 5 to 7 minutes. With a slotted spoon, transfer to a paper-towel-lined plate to drain (leave fat in skillet).
Add shallots to skillet; season with salt and pepper. Cook over medium, stirring occasionally, until they begin to soften, 1 to 2 minutes. Add peas and half-and-half; season with salt and pepper. Simmer until slightly thickened, about 2 minutes.
Cook pasta in boiling water until al dente, according to package instructions. Reserve 1/2 cup pasta water; drain pasta, and return to pot. Pour sauce over pasta; toss to combine, adding some reserved pasta water a little at a time to coat. Sprinkle with bacon, and serve immediately. Click here for online recipe.
This would also make for a nice side dish with grilled salmon!
