Pasta With Chicken Bacon And Peas Recipes

PASTA AND LENTILS (PASTA E LENTICCHIE)

Pasta and Lentils (Pasta e Lenticchie) image

This classic Neapolitan dish's heartiness comes from cooking pasta with lentils so that the starches thicken the liquid into something creamier and richer than a basic lentil soup. There are many versions of this peasant food, including ones with pancetta, carrots, parsley or Parmesan rinds; some also use a hodgepodge of pasta shapes from half-empty boxes - it's a true pantry meal. Brown lentils will fall apart more quickly than green, but they'll create a luscious sauce either way. Stir the pasta often, especially towards the end of cooking, and add more water if the pot is dry (the sauce will thicken as it cools). Leftovers will keep for up to 3 days refrigerated; warm over low heat and add water to loosen.

Provided by Ali Slagle

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

3 tablespoons extra-virgin olive oil, plus more for serving
1 yellow onion, coarsely chopped
8 garlic cloves, smashed and peeled
Kosher salt (Diamond Crystal) and black pepper
1 cup brown or green lentils
3 thyme sprigs (optional)
3 fresh or dried bay leaves (optional)
1 (28-ounce) can whole peeled tomatoes, cut in the can with scissors
10 ounces tubular or ridged pasta, like penne or radiatore (or use long noodles broken into pieces)
1/2 cup freshly grated Parmesan, plus more for serving

Steps:

In a large pot or Dutch oven, heat the oil over medium-high. Add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until golden brown and tender, 5 to 7 minutes. Add 5 cups of water, the lentils, the thyme and bay leaves (if using). Partially cover, bring to a boil, then reduce heat and simmer, partially covered, until the lentils are al dente, 25 to 30 minutes.
Add the tomatoes and 1 teaspoon salt, and bring to a boil over high. Add the pasta and cook, stirring often to keep the pasta from sticking to the pot, until the pasta is al dente, 10 to 20 minutes. (It may take longer than the cook time on the package.) If the pot starts to look dry at any point, add more water, 1/4 cup at a time.
Turn off the heat, discard the thyme and bay leaves, then stir in the Parmesan. Cover and let sit for 3 minutes so the flavors meld and the sauce thickens. Season to taste with salt and pepper. Eat with more Parmesan and a drizzle of olive oil.

CREAMY PASTA WITH SMOKED BACON AND PEAS

Creamy Pasta With Smoked Bacon and Peas image

This elegant riff on a childhood favorite came to The Times in 2009 by way of Jamie Oliver, the British chef and cookbook author. It was featured in his cookbook "Jamie's Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals," and it's a favorite of his daughters, Poppy and Daisy. It's wholesome (no powdered cheese!), and it can be ready in about 15 minutes.

Provided by Alex Witchel

Categories dinner, easy, quick, pastas, main course

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

Sea salt
10 slices smoked bacon or pancetta
1 pound dried mini-shell or other small pasta
2 tablespoons olive oil
1 tablespoon butter
Freshly ground black pepper
2 cups frozen peas
2 tablespoons crème fraîche or heavy cream
2 tablespoons finely chopped fresh mint leaves
Juice of 1 lemon
6 ounces finely grated Parmesan cheese

Steps:

Bring a large pot of lightly salted to a boil. Meanwhile, cut sliced bacon crosswise into thin slivers, or slice pancetta into julienne. Add pasta to boiling water and cook to taste.
While pasta is cooking, place a large skillet over medium heat, and add 2 tablespoons olive oil and the butter. Add bacon or pancetta and a sprinkling of pepper, and fry until golden and crisp. Immediately add frozen peas and stir for a minute or two. Add crème fraîche or heavy cream and chopped mint.
Reserve 1 cup of the pasta cooking water, and drain the pasta. Add pasta to the skillet and stir. Add lemon juice, and adjust salt and pepper to taste. Bring to a simmer, then remove from heat. The mixture should be thick; if desired, a splash of the pasta water may be added to the sauce to thin it slightly. Add Parmesan and stir to mix. If desired, serve with a green salad.

Nutrition Facts : @context http, Calories 699, UnsaturatedFat 19 grams, Carbohydrate 66 grams, Fat 35 grams, Fiber 5 grams, Protein 29 grams, SaturatedFat 14 grams, Sodium 766 milligrams, Sugar 5 grams, TransFat 0 grams

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