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
Ingredients
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2 pieces
bacon
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2 pieces
garlic scrape, chopped into small pieces (use 1 T chopped shallot and 1 t chopped garlic if scrapes aren't available)
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1 cup
spring (or pearl) onions, peeled & halved
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3/4 cup
chicken or vegetable stock
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1 sprig
fresh tarragon
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1 cup
fresh peas
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1/4 cup
creme fraiche
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2 tablespoons
finely grated parmigiano reggiano
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1 tablespoon
fresh lemon juice
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6 ounces
angel hair pasta or thin spaghetti, cooked al dente
Directions
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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.
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Add olive oil and garlic scrapes. Saute for 3 - 4 minutes.
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Add chicken stock and spring onion and bring to a low simmer. Allow onions to cook as the stock reduces by about half.
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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.)
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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.
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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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