3-4 slices of pastured, nitrate-free bacon, cut into small bit-sized pieces
2 small shallots, finely chopped
1 clove garlic, finely minced
2 tbsp white wine (or white vinegar)
16 oz frozen organic peas, thawed
sea salt and freshly ground black pepper to taste
2 tbsp fresh organic parsley, finely chopped
In a large skillet over medium heat, add chopped bacon and cook until it begins to crisp (about 5 minutes).
Add finely chopped shallots and cook, stirring occasionally, until they become transluscent (about 3-4 minutes).
Then add, minced garlic and cook one minute before adding the white wine (or vinegar) and stir to combine.
Last but not least, add the thawed peas and cook, while stirring, until cooked through (about 2-3 minutes).
Season with salt and pepper to taste. Top with chopped parsley.
From Side to Main Dish: More Bacon & Pasta, Peas!
To turn this side into a main dish, cook 12 oz. spaghetti (or linguini) pasta according to package directions (we like Tinkyada brand brown rice spaghetti). Reserve 1/4 cup of the pasta cooking liquid and then drain the pasta. (If using brown rice pasta, be sure to rinse thoroughly in cold water once cooking time is completed.)
Add cooked and drained pasta to the cooked bacon-peas mixture and toss well to combine over medium heat. Next, add just enough of the pasta cooking liquid to make a very light sauce. Add salt and pepper to taste. Divide into four bowls and top with a sprinkling of freshly grated Parmesan cheese, if desired. YUM!
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