Ingredients:
12 ounces orecchiette ( little ear-shaped pasta)
4 slices thick cut bacon, chopped ( approx 4 oz)
1 cup onions, chopped
1 cup frozen peas
1 cup canned garbanzo beans, drained ( chick peas)
1/3 cup fresh mint, chopped ( or basil)
1 1/4 cups parmesan cheese, grated ( divided)
1/4 cup extra virgin olive oil
Directions:
Cook pasta in plenty of boiling salted water until tender but still firm to bite, stirring often. Drain, reserving 1 cup cooking liquid. Transfer to large bowl.
Brown bacon in deep large frying pan over medium – high heat until crispy. Transfer bacon to paper towel to drain.
Add onion to bacon fat in pan sautee’ until just beginning to brown, about 5 minutes.
Add frozen peas stir two minutes then add the chick peas and continue to cook until both are just heated through and peas are bright green about 1 minute longer.
Return bacon to pan and add mint (reserving some for garnish) and pasta and enough cooking liquid to moisten pasta.
Stir in 1 cup cheese and place on serving platter or bowl.
Drizzle with olive oil and garnish with reserved mint Serve, passing additional cheese alongside.
Servings: 4
Time preparation: 5 min.
Time total: 14 min.