Hi Friends! I’m bumping this recipe up from the 2009 archives. Like so many great dishes from years past, it’s gotten buried. But this one is so deserving of further attention – a little head nod. A little hand-holding. A little love.
Because this pasta dish has graced my table at least once a month for the past five years. I honestly don’t think I can say that about any other meal.
It’s not mind-blowing. It’s just…really good. A simple, delicious dinner, ya know? And ready in about 20 minutes.
I make this so often that I know it by heart. I make this so often that even my kids have fallen in love with peas. ’Nuf said.
- 12 ounces dried pasta of your choice
- 1 tablespoon unsalted butter
- 1/2 cup (about 3 ounces) chopped bacon
- 2 shallots, minced
- 3/4 cup of frozen peas, thawed
- 1 cup half-and-half
- salt and freshly ground pepper
- 1/2 cup freshly grated Parmesan cheese
- Set a large pot of salted water to boil. Cook pasta until al dente, according to package instructions.
- In the meantime, in a large pan, heat butter over medium heat; add bacon and saute for 5 minutes until almost crispy. Add shallots, stir occasionally until they begin to soften, 1-2 minutes. Add peas and half-and-half. Season with salt and pepper. Simmer gently until slightly thickened, about 2 minutes.
- Drain pasta, reserving 1/2 cup of the water. Add pasta to the sauce; toss to combine, adding a little bit of the reserved pasta water at a time, only if necessary. Serve in individual bowls and sprinkle some freshly grated Parmesan on top.