Needless to say, this is a definite improvement from my college meal. And in even better news, the husband (who generally scorns peas) declared that he greatly preferred peas in this saucy form, which means I can reintroduce one of my favorite vegetables to my weekday repertoire. Huzzah for that! And it's a delightful vibrant green color that will remind you that life is returning to the world...in a few short weeks.
Pasta with Pea Sauce
Recipe adapted from Kitchen Express by Mark Bitman
Pictures by Kelly
1 16 oz box pasta (bow ties, cellentani, gemelli, etc)
1 bag frozen peas (1 pound)
1/4 cup onion, chopped
2 garlic cloves, minced
4-6 slices bacon, cooked until crisp and crumbled* (optional)
salt and pepper, to taste
- Bring a large pot of well-salted water to boil and cook pasta according to package directions. Drain, reserving at least 1 cup of pasta water.
- Meanwhile, cook the peas in salted water just until tender. Drain peas. Puree about 2/3 of the peas with the onion, garlic, and some of the pasta water. Continue adding water until you reach a good consistency (I used about 2/3 of a cup of water).
- Toss the pasta with the pea sauce. Add plenty of freshly ground pepper and salt to taste. Sprinkle with bacon bits and Parmesan cheese.
*Try prosciutto in place of bacon. Slice it into matchsticks and cook for about two minutes in frying pan until slightly colored.