Minted Peas Orecchiette Print Recipe
Cook pasta according to package directions. While pasta is cooking, in a large skillet cook bacon to crisp. Remove bacon; set aside and preserve fat in pan. Add olive oil and shallots to pan and cook until just slightly golden. Add peas and chicken stock. Turn down heat and cook slowly. When the pea sauce is fully incorporated and warm, add crème fraîche and mint to the pan. Stir gently to incorporate. Add cooked pasta to the pan and toss to cover completely; toss with Parmesan. Taste and add salt and pepper as needed. Garnish with bacon pieces and extra mint leaves.
Cooking Time: 30 - 40 Minutes