Linguine With Bacon, Shallots And Pea Pesto
From essentialingredients 12 years ago
- about 30 minutes to make
- Serves 4-6
I came across a recipe for a pea pesto, modified it a bit and combined it with 3 never fail ingredients: pasta, BACON and shallot. The result is light, fresh and delicious. I don’t care for peas and neither does my youngest, but he never knew that’s what he was eating and I wouldn’t have guessed if I hadn’t been the one making it. Read more So, the moral of the story here is, if you have a finicky eater or if you hate peas but want more veggies in your life – try this!! See less
Ingredients
- FOR THE PEA PESTO: shopping list
- About 1 & ½ cups fresh peas (or frozen if you don’t have fresh) shopping list
- Scant ¼ cup pine nuts – toasted shopping list
- 2 garlic cloves, grated or minced shopping list
- 1/3 cup parmesan cheese shopping list
- ¼ tspn salt shopping list
- 1/3 cup olive oil shopping list
- FOR THE PASTA: shopping list
- 1 12 oz box of linguine (I used whole wheat) shopping list
- 3 small shallots, thinly sliced (the ones I had were quite small, so if you get some that are a good size use 2 or as much as you like) shopping list
- 6-8 slices of bacon, diced shopping list
- 3 cloves garlic – grated, pressed or finely minced shopping list
- 1-2 tblspns olive oil shopping list
- salt & pepper shopping list
How to make it
- FOR THE PEA PESTO:
- Cook peas in salted water for 2-3 minutes. You can either immerse them directly into an ice bath (this is you are feeling ambitious or are a stickler for proper form) or drain them and run cold water over them (this if you are a little more informal and trying to just get dinner on the table already). If the latter, make sure they are cooled to luke warm before proceeding.
- Combine peas, toasted pine nuts, garlic, parmesan and salt in food processor and process for about 2 minutes, scraping the bowl a few times.
- Drizzle in the olive oil and process just until it incorporates and everything comes together.
- FOR THE PASTA:
- Cook linguine according to package directions.
- Meanwhile, in a rather large, deep skillet cook bacon over medium-high heat. After about 5 minutes or so (bacon should be about ½ done), turn heat down to medium, add in the garlic and the shallots and drizzle with 1 tblspn olive oil. Cook Until bacon is crispy, reduce heat to low. If bacon was very fatty and there is a lot of grease in the skillet, drain off all but a few tablespoons. If it was lean and there isn’t much fat in the pan, just leave it.
- Drain the pasta, reserving about ½ cup of the cooking water. Add pasta to the skillet with bacon and shallots and toss everything together. If needed, add a tblspn of olive oil to coat pasta and prevent sticking.
- Add the pea pesto into the skillet and toss, adding the reserved pasta water a little at a time to help incorporate everything.
- Season to taste with salt & pepper.
- ENJOY!
People Who Like This Dish 4
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