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Prep time
5 minutes
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Cook time
15 minutes
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Serves
4
Author Notes
Delicious pasta shells tossed in a creamy white wine sauce loaded with bacon, peas and spinach. Dry white wine, lots of garlic, a splash of cream and nutty Parmesan come together for a silky-smooth sauce. It’s light with a hint of indulgence and finished off with a handful of pistachios on top. A no-fuss pasta dish you can call on any night of the week, yet special enough to make for a dinner party. Just add a big salad alongside and enjoy.
—Anna Chwistek | Serving Dumplings
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Ingredients
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250 grams
(8.8 oz) pasta shells
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200 grams
(7 oz) salty bacon, cut into lardons
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100 grams
(3.5 oz) peas, frozen
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50 grams
(1.8 oz) spinach
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4
garlic cloves, minced
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2 tablespoons
olive oil
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1 tablespoon
unsalted butter
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150 milliliters
(2/3 cup) dry white wine
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100 milliliters
(1/2 cup) cream 20%
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50 grams
(1.8 oz) grated Parmesan, more for serving
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1/2 teaspoon
each: salt, black pepper, red pepper flakes, dried sage
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4 tablespoons
toasted salted pistachios
Directions
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Add the pasta to a large pot of boiling, generously salted water. Cook for 2 minutes less than the package’s instructions. Drain, reserving 1/2 cup of the cooking water.
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In the meantime, heat oil and butter a large pan over medium-high heat. Add bacon, cook until crispy and golden brown, stirring occasionally, for about 5 minutes. Transfer to a plate, while trying to leave as much grease as possible in the pan.
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To the same pan, add garlic. Cook over low heat, about 2 minutes or until fragrant and soft. Pour in white wine, stir with a wooden spoon to dissolve the browned bits from the bottom. Bring to a boil. Stir in the spices. Add pasta, peas and 1/4 cup of the cooking water, simmer for 2 minutes.
Add spinach, stir until slightly wilted. Add cream, stir until combined. Gradually stir in the Parmesan cheese until it melts into the sauce. Lastly, add bacon back to the pan. Toss to combine. Taste the pasta and season with more salt if needed.
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Divide the pasta among bowls. Garnish with the pistachios, more grated Parmesan and black pepper. Enjoy!
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