Pasta and Peas
Before I opened Emeril's Restaurant, I thought I knew the long hours it took to be in the restaurant business-- but when the restaurant is your own it takes even more. That said, this dish was created after a full day and a long night of cooking. And since there were always pasta, bacon and peas on hand in the kitchen, this became the perfect late, late night snack.
- 1 pound angel hair pasta
- 5 slices bacon, cut into 1/4 inch dice
- 1 1/2 cups thinly sliced yellow onions
- 2 teaspoons chopped garlic
- 2 cups fresh or thawed frozen green peas
- 1/2 cup extra virgin olive oil
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup freshly grated Parmigiano-Reggiano
- 2 tablespoons chopped fresh parsley
- 1 teaspoon chopped fresh thyme
Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente, about 3 minutes.
Meanwhile, heat a large skillet over medium-high heat. Add the bacon and cook, stirring, until golden, 4 to 5 minutes. Add the onions and garlic and cook, stirring, until soft, about 4 minutes. Add the peas and olive oil and simmer for 2 minutes. Remove from the heat, add the salt and pepper, and cover to keep warm.
Drain the pasta and place in a large bowl. Add the sauce, cheese, parsley and thyme and toss gently to coat. Serve immediately.
Recipe reprinted by permission of Harper 2009. All rights reserved.
Don't Miss Out
Get an instant coupon for 10% off your next order*
plus the latest recipes, exclusive offers, and more straight to your inbox.
*Some restrictions apply.
Sorry, it appears that you already have subscribed to Cooking.com e-mails.
Click here to modify your email preferences.Close
Sign-up in progress...
Thanks for subscribing and please enjoy the coupons, recipes and special offers coming your way!Close
Your instant coupon code is:
Enter code during checkout to receive 10% off your purchase.* This code will also be emailed to you.Close and Continue
*Some restrictions apply. To see restrictions, click here .