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)
- ¾ 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
- ⅓ cup fat-free, lower-sodium chicken broth
- ¼ teaspoon freshly ground black pepper
- 5 slices of cooked bacon, chopped
- ½ teaspoon salt
- ¼ cup whole-milk ricotta cheese
- 1 ounce pecorino Romano cheese, grated (about ¼ cup)
- Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving ¼ cup liquid; keep warm.
- 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.
- Remove from heat; stir in bacon. Stir in pasta, reserved cooking liquid, and salt. Gently stir in ricotta and pecorino. Serve immediately.