2861. YOGURT PASTA with BACON and SNAP PEAS

serves 4-6

1 pound pasta (bow tie, penne or spiral pasta works great)
One 16-ounce package (454 grams) frozen sugar snap peas
2 teaspoons (10 ml) olive oil
4 slices (175 grams) thick-cut bacon
1 cup (247 grams) plain 2% (reduced fat) Greek yogurt
3/4 cup (84 grams) freshly grated Parmigiano-Reggiano cheese, plus more for serving
Kosher salt and freshly ground pepper
1/4 to 1/2 cup reserved pasta water (reserve before draining cooked pasta)
Juice of one lemon
Freshly chopped chives

Bring a large pot of salted water to the boil. Set a timer for three minutes LESS than the cooking time suggested on the pasta box then add pasta. Once the timer goes off, add frozen sugar snap peas and cook until pasta is cooked (pasta should be firm, not hard). Reserve about 1/2 a cup of the boiling pasta water then drain pasta and snap peas. (The pasta water will be used later to help make the sauce).

Meanwhile, slice bacon into 1/4-inch pieces. Then, heat olive oil over medium heat then add bacon pieces and cook, stirring occasionally until the fat renders from the bacon, is bubbling and the bacon becomes crisp.

Depending on how much bacon fat has rendered, you might want to remove a tablespoon or two – just make sure about two tablespoons are left in the pan.

Remove pan from heat, and then add the drained pasta and snap peas. Spoon Greek yogurt, and the 3/4 cup of cheese on top. Pour about a 1/4 cup of the reserved pasta water over the yogurt then use tongs or two spoons to toss everything together. If the sauce seems too thick, add more pasta water. Finish the sauce by adding the juice of one lemon and season with a little salt and pepper then toss well.

To serve, transfer to bowls and serve topped with extra cheese and fresh chives (if desired).

If the pasta has cooled down too much, cook over low heat, tossing, until the sauce re-coats the pasta and then serve.

bacon recipe courtesy of: Adam and Joanne Gallagher, Inspired Taste, September 10, 2012

Originally posted 2013-03-09 01:03:00. Republished by Blog Post Promoter

3076. CREAMY BOWTIES with BACON, ONION and PEAS

serves 3 as a main dish; 6 as a side

1 pound bowtie pasta
?4 slices thick-sliced bacon
olive oil as needed
?1 medium sweet onion, finely chopped
1 cup frozen sweet peas
1/2 cup heavy cream (optional)
?2 tablespoons butter?
salt and pepper to taste
grated Parmesan cheese for garnish

Put a large pot of salted water on to boil. When boiling, cook pasta until al dente (firm to the bite), about 10 minutes. Reserve about 1 cup of the pasta cooking water. While pasta is cooking, make the sauce.
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Cut the bacon into 1/4-inch pieces. Fry bacon in a large skillet over medium-high heat, until just lightly golden. Remove with a slotted spoon and set aside. Leave remaining bacon drippings in the skillet and reduce heat to medium. Add onion to the skillet and sauté until soft and tender, about 4 minutes. Add peas and sauté a few minutes more until heated through.? If the skillet starts to get dry, add a little olive oil.

Stir in cream and simmer a few minutes until it begins to reduce and thicken.

Add cooked, drained pasta and bacon to the skillet and toss gently until all of the ingredients are incorporated and pasta is coated with the sauce. If the dish seems dry, add in some of the pasta water. Season with salt and pepper to taste. Remove from heat and drizzle in a little more olive oil and the butter. Swirl until butter is melted. Sprinkle on some grated cheese and serve.

bacon recipe courtesy of: Susan Filson, Sticky, Gooey, Creamy, Chewy, November 4, 2010

Originally posted 2013-10-10 01:07:00. Republished by Blog Post Promoter

2869. BACON CHEDDAR RANCH PASTA SALAD

serves four

3 cups bow-tie pasta, uncooked
? cup cheddar cheese crumbles
6 slices cooked bacon, diced
2-3 small tomatoes, seeded & diced
? cup fresh broccoli, chopped
? cup red onions, diced
? cup black olives
½ cup mayonnaise
½ cup creamy ranch dressing
1 clove garlic, minced
½-1 teaspoon oregano

Cook pasta until al dente. Be careful not overcook. Drain pasta and rinse with cold water until pasta is cool. Add drained pasta to a large bowl. Add in the bacon, broccoli, red onions, black olives, and tomatoes. Toss to combine. In a small bowl, stir together the mayonnaise, ranch dressing, garlic and oregano. When ready to serve, mix the dressing in with the pasta mixture until well coated. Serve immediately.

bacon recipe courtesy of: Divas Can Cook, June 26, 2012