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Categories:Viewed: 39 - Published at: 3 years ago
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 pea, trimmed and cut in half (or snow peas)
- 4 cups spinach, trimmed and sliced
- 1 cup frozen peas, thawed
- 13 cup mint, sliced (or use about 1 tablespoon dried)
- 1 cup parmesan cheese, grated
Method
- 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.
