Lemony Pasta
Image Credit: Faith Gorsky - An Edible Mosaic

Tags

  • Keywords
  • Easy
  • Basics
  • Cuisine
  • American Nouveau
  • Core Ingredients
  • Pasta/Noodles
  • Compatible Diets
  • No Red Meat
  • Not vegetarian

A colorful summer pasta dish.

Details

Contributor An Edible Mosaic Gallery Recipe
Prep Time20 min
Servings2
CoursesDinner

Tips

You can subsitute the Kefalotiri cheese with Parmegiano-Reggiano and use any kind of small pasta that you like.

ingredients
  • 4 ounce(s)small shell pasta
  • 1 cup(s)frozen peas,

    thawed

  • 2 1/2 tbspolive oil,

    divided

  • 4 slicesturkey bacon
  • 1 clove(s)garlic,

    minced

  • pinch(es)red pepper flakes,

    crushed

  • 1/2lemon,

    thinly sliced

  • Kefalotiri cheese,

    shaved

  • salt,

    to taste

  • fresh ground pepper,

    to taste

Instructions

  1. Cook pasta to al dente according to package directions.  Put peas in a mesh sieve to drain.

  2. Heat 1 TB oil a medium skillet over medium heat; add bacon and cook until browned on both sides (about 2-4 minutes per side).  Transfer bacon to a plate lined with paper towels to drain any excess oil; cool, then crumble.

  3. View full recipe at An Edible Mosaic