Ingredients
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12 ounces orecchiette (little ear-shaped pasta)
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4 slices thick cut bacon, chopped (approx 4 oz)
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1 cup onion, chopped
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1 cup frozen peas
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1 cup canned garbanzo beans, drained (chick peas)
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1/3 cup of fresh mint, chopped (or basil)
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1 1/4 cups parmesan cheese, grated (divided)
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1/4 cup extra virgin olive oil
Instructions
- Cook pasta in plenty of boiling salted water until tender but still firm to bite, stirring often. Drain, reserving 1 cup cooking liquid. Transfer to large bowl.
- Brown bacon in deep large frying pan over medium - high heat until crispy. Transfer bacon to paper towel to drain.
- Add onion to bacon fat in pan sautee’ until just beginning to brown, about 5 minutes.
- Add frozen peas stir two minutes then add the chick peas and continue to cook until both are just heated through and peas are bright green about 1 minute longer.
- Return bacon to pan and add mint (reserving some for garnish) and pasta and enough cooking liquid to moisten pasta.
- Stir in 1 cup cheese and place on serving platter or bowl.
- Drizzle with olive oil and garnish with reserved mint Serve, passing additional cheese alongside.