A colorful summer pasta dish.
An Edible MosaicTips
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
- Cook pasta to al dente according to package directions. Put peas in a mesh sieve to drain.
- 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.
- View full recipe at An Edible Mosaic
