Tuesday, June 02, 2009

Pasta with Peas and Bacon in Lemon Cream Sauce - Adapted from Epicurious

We started with fresh peas that we got at our farmers market.  Blanch them for about 2 min in boiling water, drain and set aside.  Cook 5 rashers of bacon and set aside.  We also had some fresh lemon/pepper pasta which we boiled.  Put 1/3C whipping cream in a skillet with 1t lemon zest and heat slightly to reduce.  Crumble in the bacon, add the peas, 1/3C dry white wine and 4t fresh lemon juice.  Toss in the drained pasta and top with grated Romano cheese and salt and pepper to taste.  We served sliced tomatoes provolone cheese and Vadalia onions dressed with olive oil and basalmic vinegar.  A very nice pasta dish.



Post a Comment

<< Home