Spring Vegetable Pasta with a Hint of Bacon

June  4, 2012
0 Ratings
  • Serves 2
Author Notes

A great way to use some of the wonderful vegetables that you bring home in your CSA basket. I know most everyone is nuts about all things pork, but, for me, a little goes a long way. This dish is sort of vegetarian. Like me. —spoole

What You'll Need
  • 2 pieces bacon
  • 2 pieces garlic scrape, chopped into small pieces (use 1 T chopped shallot and 1 t chopped garlic if scrapes aren't available)
  • 1 cup spring (or pearl) onions, peeled & halved
  • 3/4 cup chicken or vegetable stock
  • 1 sprig fresh tarragon
  • 1 cup fresh peas
  • 1/4 cup creme fraiche
  • 2 tablespoons finely grated parmigiano reggiano
  • 1 tablespoon fresh lemon juice
  • 6 ounces angel hair pasta or thin spaghetti, cooked al dente
  1. In a deep skillet, cook your bacon until crisp. Remove from skillet and set aside. Drain all but 1/2 teaspoon of bacon grease from the skillet. Allow skillet to cool to medium.
  2. Add olive oil and garlic scrapes. Saute for 3 - 4 minutes.
  3. Add chicken stock and spring onion and bring to a low simmer. Allow onions to cook as the stock reduces by about half.
  4. Add fresh peas and tarragon sprig and simmer for 3 - 5 minutes (Fresh peas won't take long! Allow a couple more minutes if you have to use frozen.)
  5. Stir in creme fraiche and parmigiano reggiano. You can also add 1/4 cup of the cooking water from your pasta if you like a thinner sauce at this point.
  6. Remove tarragon. Squeeze the juice from half a lemon over the skillet and season with salt and freshly ground pepper. Toss with pasta and sprinkle crumbled bacon over the top.

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