Thanks to everyone for their kind and supportive comments on the last post! I feel a lot better, and even though work is going to be psychotic for the next few weeks, I think I'm in better shape to face it. I'm going to take it easy with blogging for the next few weeks so I can focus better in the office.
This also means a break from my "cook once a week" resolution, so this will be the last recipe for a while. Weeks ago, I made pasta with bacon and peas based on a recipe in a back issue of Everyday Food magazine--sort of a modified pasta alla carbonara. The pasta turned out light and tasty and was very quick and easy to make.
- Coarse salt and ground pepper
- 4 slices bacon, sliced crosswise into 1/2 inch pieces
- 2 shallots, halved and thinly sliced
- 10 ounces frozen peas, thawed
- 1 cup half-and-half
- 18 ounces fresh angel hair pasta [I used boxed spaghettini]
- Set a large pot of salted water to boil. In a large skillet, cook bacon over medium until crisp, 5 to 7 minutes. With a slotted spoon, transfer to a papert towel-lined plate to drain (leave fat in skillet).
- Add shallots to skillet; season with salt and pepper. Cook over medium, stirring occasionally, until they begin to soften, 1 to 2 minutes. Add peas and half-and-half; season with salt and pepper. Simmer until slightly thickened, about 2 minutes.
- Cook pasta in boiling water until al dente, according to package instructions. Reserve 1/2 cup pasta water; drain pasta, and return to pot. Pour sauce over pasta; toss to combine, adding some reserved pasta water a little at a time to coat. Sprinkle with bacon, and serve immediately.
I made enough pasta for 2 days of lunches and made baked salmon and zucchini for 2 other days. I also cut up kiwis and watermelon for a simple fruit salad.