Pasta With Three Peas Great For Summer Recipe

How to Make Pasta With Three Peas Great For Summer

1. Bring a large pot of salted water to a boil. Add 1 pound pasta and cook according to package directions until al dente, stirring occasionally.
2. Reserve 1 cup of pasta cooking water before draining the pasta.
3. Transfer the cooked pasta to a large bowl.
4. While the pasta cooks, cook 4 slices bacon in a heavy large skillet over high heat until crisp, about 5 minutes. Remove with a slotted spoon and place on paper towels to drain.
5. Discard all but 1/2 of the bacon fat from the skillet. Add 1/2 cup finely chopped shallots to the skillet.
6. Sauté over medium-high heat until golden brown, about 5 minutes, pressing with a spoon to separate layers.
7. Add 1 cup snap peas to the skillet and stir until bright green and crisp-tender, about 1 minute.
8. Add 1/2 cup pea tendrils and 1/2 cup petite peas; stir until the tendrils wilt, about 1 minute.
9. Add the pea mixture and crispy bacon to the bowl with the pasta.
10. Stir in 1/4 cup chopped fresh mint and enough reserved pasta water to moisten the pasta (start with 1/4 cup and add more as needed).
11. Stir in 1 cup grated Parmesan cheese.
12. Serve immediately, passing additional Parmesan cheese alongside.