Ingredients:
16 ounces small shell pasta ( or other pasta)
8 ounces bacon, chopped ( I used the peppered bacon)
2 -4 shallots, trimmed and quartered
1 cup sugar snap peas, trimmed and cut in half ( or snow peas)
4 cups spinach, trimmed and sliced
1 cup frozen peas, thawed
1/3 cup mint, sliced ( or use about 1 tablespoon dried)
1 cup parmesan cheese, grated
Directions:
Cook pasta in a large pot according to package directions. Drain, reserving one cup of cooking liquid. Transfer pasta to a large bowl.
While pasta is cooking, saute bacon in a large skillet over med high heat until crisp (5 minutes). Transfer bacon to paper towels and set aside.
Reduce heat to medium and add shallots to skillet, cooking until golden brown (5 minutes).
Add snap peas (or snow peas) to skillet, stirring for one minute or until crisp tender.
Add spinach and thawed peas and cook one more minute. Remove from heat.
Add pea mixture, bacon, mint and cooking liquid to pasta. Toss.
Stir in one cup of cheese. Toss.
Servings: 4-6
Time preparation: 15 min.
Time total: 30 min.