Garden-Grown Green Peas, Crisp Bacon & Parmesan Pasta for a Late Spring Dinner

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I have been traveling (check out my Instagram for photos on where) for a couple of weeks and away from my kitchen…lots of eating, but no cooking. Many recipe ideas are crammed into my brain from the trip and after some experimentation I hope to share some of those with you in later posts…a similar but not-creamed spinach dish topped with goat cheese that was sublime….a light-as-air three-layered dessert using sponge cake, whipped cream and phyllo dough…gnocchi-like noodles with a simple beef stew…chard chopped and sautéed in olive oil & garlic….oh my!

But for today…..peas and pasta.

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A few weeks ago I picked my solo crop of green peas from my little garden and this is the easy dish I made, “Garden-Grown Green Peas, Crisp Bacon & Parmesan Tossed with Pasta”, a Carbonara riff.

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 A cool, sunny spring with just the right amount of rain gave my pea plants an extra boost and within a month or so I had vines laden with plump green peas! I was pretty thrilled as fresh peas have always been a favorite of mine.

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The hot pasta was tossed in a quick sauce of chicken stock with a splash of cream, sea salt & black pepper for a leaner version of a classic Carbonara-style dish.  I quickly added the steamed green peas, crispy lean bacon & a generous amount of shredded parmesan cheese. Bon Apetit!

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Garden-Grown Green Peas, Crisp Bacon & Parmesan Cheese Pasta

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients:

  • 1 lb fettucine or spaghetti noodles (regular or gluten-free) cooked, saving 1 cup of hot pasta water
  • 1 cup chicken stock, low-fat
  • 1/4 cup cream
  • 1 cup fresh green peas (or frozen) quickly steamed in microwave
  • 8 slices crisp bacon
  • 1 cup shredded good quality Parmesan cheese
  • sea salt & freshly ground black pepper

Directions:

  1. In a deep stock pot over low heat toss cooked pasta, pasta water, chicken stock, cream and salt & black pepper until noodles are hot and coated with sauce.
  2. Portion into 4 bowls and top each serving with peas, bacon and a generous portion of cheese. Top with additional black pepper. Serve immediately.

This dish is fresh, quick and very good for a spring dinner after a long day at work served with a crisp, cold, dry white wine.

teresablackburnfoodstyling.com      www.foodonfifth.com

“Weekend Kitchen Math – When 4 = 2”

When does 4 equal 2? When  4  first-crop small ripe tomatoes from my garden became 2 simple, fresh meals in just minutes. Each meal uses 2 small ripe tomatoes.  

Weekend meals should be easy to prepare, should incorporate fresh from-your-garden, or the farmer’s market,  vegetables &  fruits, should definitely be enjoyed with a crisp chilled glass of wine and each bite should make you very, very happy.

The thrill is never gone when I find ripe tomatoes in my garden after weeks of waiting, watering and wondering. Saturday morning I found these little jewels hanging ripe on the vine waiting for their close-up.

SATURDAY EVENING SALAD:

2 small ripe garden-fresh tomatoes, sliced

slices of feta cheese

slivers of red, yellow or orange bell pepper

Arugula

A simple vinaigrette

Directions:

1. Arrange tomato slices in a ring around the outside edge of a dinner plate.

2. Add a handful of arugula in the center of the plate.

3. Create “spokes” with the bell pepper strips.

4. Evenly arrange feta slices over tomatoes.

5. Serve with a drizzle of your favorite home-made vinaigrette. Season with sea salt & cracked black pepper.

SUNDAY EVENING PASTA:

1 pkg fresh gnocchi (I used a sweet potato gnocchi) or any other fresh pasta

Freshly grated Parmesan Reggiano

Shredded Spinach leaves

2 small ripe garden tomatoes chopped

Directions:

1. Cook fresh Gnocchi/pasta in boiling salted water for about 2-4 minutes. Drain quickly & return pasta to pan. A few tablespoons of cooking water should be left in the pan.

2. Add a generous 1/2 cup grated Parmesan & toss with pasta & pasta water.

3. Add portions of Gnocchi to serving bowls, sprinkle shredded spinach leaves over the top.

4. Scatter chopped tomatoes  &  additional grated Parmesan. Season with sea salt & black pepper.

Bon Apetit!