Ingredients
12
ounces orecchiette (little ear-shaped pasta)
8
shallots, trimmed, quartered
2
cups sugar snap peas (about 8 ounces)
4
cups (4 1/2 ounces) pea tendrils
1
cup frozen petite peas, thawed
1/3
cup thinly sliced fresh mint
1
cup shaved Parmesan cheese
Additional shaved Parmesan cheese
Directions
1.
Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring often. Drain, reserving 1 cup cooking liquid. Transfer to large bowl.
2.
Meanwhile, sauté bacon in heavy large skillet over high heat until crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towels. Add shallots to skillet; sauté over medium-high heat until golden brown, pressing with spoon to separate layers, about 5 minutes. Add snap peas; stir until bright green and crisp-tender, about 1 minute. Add pea tendrils and petite peas, stirring just until tendrils wilt, about 1 minute. Add pea mixture, bacon, mint, and enough cooking liquid to moisten pasta. Stir in 1 cup cheese. Serve, passing additional cheese alongside.
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