Early Spring English-Pea and Mint Pasta

By miss5elements

Ingredients

• 12-14 oz. small shell or tubetti dried pasta
• 1/2 c EVOO
• 2 cloves garlic, thinly sliced
• 1/2 t crushed red pepper
• 3.5 lbs (with shells on) English peas, shelled
• Salt & pepper
• 1 bunch pea shoots
• 1 bunch fresh mint, roughly chopped
• 1/2 c coarsely grated ricotta salata
• 2 oz bacon, pancetta, or guanciale, diced (optional)

Details

Servings 4
Adapted from elle.com

Preparation

Step 1

1. While pot of salted water reached a boil, heat the garlic & red pepper in the EVOO over med heat in a saute pan large enough to hold all of the peas.
2. When the garlic just begins to brown, add the bacon & continue cooking for 5 minutes.
3. Add the peas & reduce flame slightly, season w/salt & pepper & continue cooking for 5 minutes.
4. When the pasta is al dente, drain & put in a large bowl.
5. Lay the pea shoots over the pasta to wilt, then pour in the pea mixture & toss w/the mint & cheese, check for seasoning & serve.