Lemony Pasta

Print Friendly

A while ago I was incredibly lucky to win a giveaway that was hosted by my friend Katerina of the lovely blog, Culinary Flavors (thank you so much, Katerina!).  The prize was a beautiful assortment of Greek specialty foods, including the delicious Greek pasta Hilopites, which are small, square noodles made with milk and eggs. 

I couldn’t wait to dig in to this lovely pasta right away, so I looked in my fridge to see what veggies I had on hand that would pair well with it.  I knew there would be slim pickings since I hadn’t been to the grocery store for a stock up on fresh produce (and at the time I wasn’t able to go to the grocery store due to our wonderful abundance of snow!)…I was right, no broccoli, spinach, mushrooms, bell pepper, carrots, or even scallions.  I did find a couple of fresh lemons and some garlic though, which was a pretty good start.  A glance into the cheese drawer revealed some Kefalotiri that of course I had to incorporate.  (Funny how even when I’m out of fresh produce, I’m never out of specialty cheese, isn’t it?  Priorities… ;) )

The freezer was also helpful, since I always keep a stash of frozen fruits and veggies in the there for occasions just like this.  Frozen peas caught my eye along with some turkey bacon, and suddenly I had myself a pasta dish.

Lemony Pasta

(Yield:  2 servings)

4 oz small pasta, any shape you like (I used Hilopites)

1 c frozen peas, thawed

2 1/2 TB olive oil, divided

4 slices turkey bacon

1 medium-large clove garlic, minced

Pinch crushed red pepper flakes (more or less to taste)

1/2 a small-medium lemon, washed, rinsed, and thinly sliced into circles (or 1 TB lemon juice)

Fresh shaved Kefalotiri cheese (or fresh shaved Parmegiano-Reggiano)

Salt and pepper

Cook pasta to al dente according to package directions.  Put peas in a mesh sieve to drain.

Heat 1 TB oil a medium skillet over medium heat; add bacon and cook until browned on both sides (about 2-4 minutes per side).  Transfer bacon to a plate lined with paper towels to drain any excess oil; cool, then crumble.

Heat 1 TB oil in a small saucepan over low heat; add garlic and crushed red pepper flakes and cook 1-2 minutes; turn off heat and add lemon slices.

In a large bowl, toss together pasta, peas, crumbled bacon, garlic/lemon sauce, shaved cheese, and a pinch of salt and pepper.  Transfer to 2 serving dishes and drizzle the remaining 1/2 TB oil on top.



Tags: , , , , , , ,

29 comments to Lemony Pasta

Leave a Reply

 

 

 

You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

*

Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

Enter your email address:

Categories

Archives

Languages

My Cookbook: On Sale Now