Ingredients:
12 ounces orecchiette ( little ear-shaped pasta)
8 ounces bacon, chopped
8 shallots, trimmed, quartered
2 cups sugar snap peas ( about 8 ounces)
4 cups pea tendrils
1 cup frozen baby peas, thawed
1/3 cup thinly sliced fresh mint
1 cup shaved parmesan cheese
additional shaved parmesan cheese
Directions:
Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring often. Drain, reserving 1 cup cooking liquid. Transfer to large bowl.
Meanwhile, saute bacon in heavy large skillet over high heat until crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towels.
Drain off 1/2 of the bacon fat and add shallots to skillet; saute over medium-high heat until golden brown, pressing with spoon to separate layers, about 5 minutes.
Add snap peas; stir until bright green and crisp-tender, about 1 minute.
Add pea tendrils and petite peas, stirring just until tendrils wilt, about 1 minute.
Add pea mixture, bacon, mint, and enough cooking liquid to moisten pasta.
Stir in 1 cup cheese. Serve, passing additional cheese alongside.
Servings: 4
Time preparation: 20 min.
Time total: 30 min.