If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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
- 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
- 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.
- Add olive oil and garlic scrapes. Saute for 3 - 4 minutes.
- Add chicken stock and spring onion and bring to a low simmer. Allow onions to cook as the stock reduces by about half.
- 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.)
- 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.
- 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.