Pasta with Bacon, Peas and Edamame

pasta-bacon-peas-steam

Pasta is a rarity in this house, but I will say, this bacon, pea and edamame version was worth the excess carbs. I have to hand it to pasta though, the day after we had this for dinner, I ran like the wind during my morning jog. It just goes to show you how important it is to fuel your body properly. Normally I begin each day by bitching and moaning about my morning run, but pasta made this particular day a breeze.

Its not like we’re specifically on a low carb diet around here (although The Hubs does go through phases). In all honesty, I just don’t really like pasta all that much, and since I do the cooking, we don’t eat it all that much. What usually happens is that I’ll make a pasta recipe or two, then have half empty boxes of dried pasta sitting around. At some point my pantry gets too crowded, and I take a survey to see what I can use up. This was definitely the case with this bacon, pea, and edamame pasta. I had two boxes of different twisty pastas (I don’t even know what they’re technically called. I just call them scroodles) that were taking up valuable pantry real estate. I found this easy sounding recipe from Cooking Light and adapted it to use things I already had on hand. Don’t let recipes intimidate you! If you don’t have what the recipe calls for, just find something that’s close. (except when baking)

pasta-bacon-peas

Pasta with Bacon, Peas and Edamame

Ingredients

  • 3/4 pound uncooked twisty pasta (I used a couple of odds and ends pastas I had laying around)
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons butter
  • 1 large shallot, thinly sliced
  • 1 cup frozen edamame, thawed
  • 1 cup frozen peas, thawed
  • 3 tablespoons dry white wine
  • 1/3 cup fat-free, lower-sodium chicken broth
  • 1/4 teaspoon freshly ground black pepper
  • 5 slices of cooked bacon, chopped
  • 1/2 teaspoon salt
  • 1/4 cup whole-milk ricotta cheese
  • 1 ounce pecorino Romano cheese, grated (about 1/4 cup)

Instructions

  1. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/4 cup liquid; keep warm.
  2. Heat a large saucepan over medium heat. Add oil and butter; swirl until butter melts. Add shallot; cook 5 minutes or until shallot is tender and translucent, stirring occasionally. Stir in edamame and peas. Increase heat to medium-high. Add wine; cook 30 seconds. Stir in broth and pepper; cook 5 minutes or until edamame and peas are tender.
  3. Remove from heat; stir in bacon. Stir in pasta, reserved cooking liquid, and salt. Gently stir in ricotta and pecorino. Serve immediately.
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Comments

  1. Courtney says:

    I’m trying this tonight for dinner!

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