I was very surprised that there were any left at all after I started to pinch one or two pea pods everyday but fresh from the garden and uncooked they’re extremely good, almost sweet, I couldn’t resist. Luckily in the end there were some left the other day and we brought the harvest home. You should really eat them raw in a salad or blanched for less then 10 minutes in a pasta sauce because that’s when you really taste the difference. We went for the pasta, it was very sunny and we enoyed the mixture of soft peas and crispy bacon. Apart from peeling the little peas out of their pod homes (which took me about 15 minutes) this is real fast food but so much better and healthier than the stuff you can buy.
Pasta with bacon and peas
liberating the peas
you’ll find the RECIPE here
Pasta with peas and crispy bacon
500g fusilli (or any other short pasta)
300g fresh peas (or frozen)
150g chopped bacon
40g butter
1 onion finely chopped
A handful of fresh parsley
100g sour cream
Salt
Pepper
Parmesan cheese
2-3 tbsp water
Cook the peas for about 8 minutes in salted water. Cook the pasta until al dente. Roast the bacon in a pan until crispy and put to the side. Melt the butter in the pan and roast the onion until transparent. Then add water, peas, salt, pepper and sour cream. Put the pasta into the pan and add the fresh parsley. Serve on hot plates and sprinkle with the crispy bacon and parmesan cheese.
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