PPP aka Pesto Pea Pasta
It’s a beautiful day at the beach (or in the city, or in town) your visitors, friends from near or far, came at noon, now it’s 6 pm, and they are still here…..They are contemplating leaving, but the traffic will be bad, so now they are staying for dinner. You open the fridge. Nothing. Last minute pavillion run?
Not necessary. Because in the pantry there will be some dry pasta. Somewhere. Dry pasta+pesto+little cream+peas+bacon= super fast easy dinner. And without cooking all day, when the guests are suddenly there to stay, you found a simple way to save the day.
And you know the rules I always say…
Ingredients
- In the bottom of the fridge there’s some pesto laying around (or maybe you will make some fresh), and some heavy cream.
- In the freezer there are peas, as per my kitchen rules,
- as well as bacon.
Instructions
- Any pasta, cook in salted water per package instructions, just when it’s done cooking, stir in half a bag of frozen (or fresh) peas, drain and toss with olive oil and sprinkle of salt.
- Not sure how much pasta you are working with, but you are going to need enough cream to lightly coat it, so let’s call it:
- 1 cup cream
- and 1/3 to 1/2 cup pesto
- heat your cream, stir in pesto, toss in your hot pasta, garnish with cooked bacon*(thinly sliced as usual) and parmesan cheese. HMMMM vegetarians? Skip the bacon, sub more vegetables, spring asparagus would be nice, if you have.
- How easy was that?
- your only problem now is that your visitors are never leaving
- TIP * always keep your bacon in the freezer. Take it out for about 5 minutes, now it will slice into perfect thin little slices, just the way you want. There is no way to slice room temperature bacon thin.
Photo and Food Styling by Mimi Newman
3.1.07