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 with Bacon, Peas and Edamame
Pasta with Bacon, Peas and Edamame Recipe
- 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)
Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/4 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.