EMERIL'S PASTA & PEAS

By BobD

Ingredients

• 6 SERVINGS
• 1 pound angel hair pasta
• 5 slices bacon, cut into 1/4 inch dice
• 1 1/2 cups thinly sliced yellow onions
• 2 teaspoons chopped garlic
• 2 cups fresh or thawed frozen green peas
• 1/2 cup extra virgin olive oil
• 1 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup freshly grated Parmigiano-Reggiano
• 2 tablespoons chopped fresh parsley
• 1 teaspoon chopped fresh thyme
• 2 tablespoons chopped fresh parsley

Preparation

Step 1

Bring a large pot of salted water to a boil.

Add the pasta and cook until just al dente, about 3 minutes.

Meanwhile, heat a large skillet over medium-high heat.

Add the bacon and cook, stirring, until golden, 4 to 5 minutes.

Add the onions and garlic and cook, stirring, until soft, about 4 minutes.

Add the peas and olive oil and simmer for 2 minutes.

Remove from the heat, add the salt and pepper, and cover to keep warm.

Drain the pasta and place in a large bowl.

Add the sauce, cheese, basil, parsley, and thyme and toss gently to coat.

Serve immediately.