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
garlic scrape, chopped into small pieces (use 1 T chopped shallot and 1 t chopped garlic if scrapes aren't available)
spring (or pearl) onions, peeled & halved
chicken or vegetable stock
finely grated parmigiano reggiano
fresh lemon juice
angel hair pasta or thin spaghetti, cooked al dente
In This Recipe
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.