This is another recipe from Jamie Oliver's "Jamie's Food Revolution" that I adapted a bit for my family. I bought sour cream instead of heavy cream, and it seemed to work fine. The recipe is very kid-friendly, and using mini pasta, like shells or bow ties, makes it a lot of fun. My 4-year-old loved it, and so did my husband and I. It also makes a lot of leftovers!
10 slices smoked bacon
Small bunch of mint
Salt and pepper, to taste
1 pound mini pasta, such as mini shells or mini bow ties
1-2 tbsp olive oil
1 tbsp butter
2 cups frozen peas
2 tbsp heavy cream or sour cream
1 lemon
6 ounces Parmesan cheese
1. Finely slice the bacon. Pick the mint leaves and discard the stalks. Finely grate the parmesan cheese.
2. Bring a large pan of salted water to a boil. Add the pasta and cook according to the package instructions.
3. Heat a large saute pan over medium heat. Add the olive oil and butter. Add the bacon to the pan, sprinkle a little pepper over it, and saute it until golden and crisp. Meanwhile, finely chop the mint leaves.
4. As soon as the bacon is done, stir in the frozen peas. After a minute or so, add the heavy cream (or sour cream) and chopped mint. Drain the pasta, reserving some of the cooking water. Add the pasta to the saute pan, and toss everything well.
5. Halve the lemon, and squeeze the juice over the pasta. Remove the pan from the heat, and salt and pepper to your taste. The sauce should be creamy and silky. If it's too thick, add a splash of the reserved cooking water to thin it out. Add the Parmesan cheese, and toss everything to coat well.
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