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Spring Pea, Bacon & Mint Pasta

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1 made it | 0 reviews | 0 photos


Prep
15 Minutes
Cook
30
Spring Pea, Bacon & Mint Pasta

This delightfully fresh pasta is  bursting with spring flavors! Very simple to make and super tasty! The trick is in reserving the bacon fat to sauté the other ingredients in, but don't worry veg and vegan friends. Sanz bacon this dish is still delicious with butter or olive oil.

Most people don't think of using mint in savory dishes, but believe us, it really works with the lemon and spring peas. If you do not like mint, basil is also great.

This recipe can be made with other vegetables along with or in place of the spring peas. Asparagus, Broccoli, Zucchini, Kale, to name a few.


Ingredients



1/4-1/2 pack Purely Farm Bacon


1lb Vera Pasta Caprese Ravioli (you can use any pasta you like, but Ravioli makes this a bit more decadent.) 


2 cups chopped sugar snap peas


salt and pepper to taste


zest of 1 lemon


½ cup chopped mint (or basil if you do not like mint, though trust us it works well with the dish).


1 tsp olive oil.


Optional: ½ cup Fulper Farm Ricotta or Trickling Spring Half and Half.



 


Directions



First chop your spring onions and peas. Snap peas pea and shell are tasty. Chop coursely. 


In a large, pan (ideally cast iron enamel coated) crisp the bacon over medium-high heat, stirring occasionally, about 5 minutes. Transfer to paper towels to drain. Discard all but 2 tbsp. of the fat.


In a pot of boiling, salted water, cook the ravioli until just tender (follow instructions on package). Drain; reserve 1/2 cup of the pasta water.


Heat the reserved bacon fat in the skillet over high heat; add an additional tsp of olive oil. Add spring onions and sauté 4 minutes.


Once onions are cooked add peas to pan. Add reserved pasta water and either chop to for tear with your hands the bacon and add to pot. Simmer over medium heat, stirring.


Optional step: For a more creamy sauce you can at this point in the process add stir in ½ cup of Fulper Farms Ricotta Cheese, or add some sour cream or Trickling Springs Half and Half. Stir and simmer these ingredients for 1 minute, then continue to step below.



Pour into the pan with the ravioli along with half of the mint. Taste and add more salt & pepper if needed. Grate lemon zest over top + a light squeeze of the lemon juice and serve warm.


 



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