+

Linguine with Asparagus and Snap Peas

Sign up to save this recipe to your profile Sign Up Now ›
3 servings Easy
Total: Active:
0 Ratings 

Ingredients (9)

  • 2 Rashes (strips) of Applewood Smoked Bacon, chopped into 1/4" pieces.
  • Extra Virgin Olive Oil
  • 2 Shallots, Minced (These can be replaced with a medium yellow onion)
  • 2 Cloves Garlic, minced (use less, or more, to taste)
  • 7 Medium Asparagus, trimmed and cut into 3/4" inch pieces
  • Snap Peas, trimmed and cut into 1/2" inch pieces
  • Thin Linguine. Use enough to fit into the circle made by your thumb and index finger. Then add a bit more...especially if you have small hands!
  • Grana Padano Cheese, freshly grated
  • Kosher Salt, freshly ground Black Pepper, to taste
Try Amazon Fresh

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Linguine with Asparagus and Snap Peas

This dish was inspired by a beautiful bunch of asparagus (in season at the time of this submission) from NYC’s Union Square green market… and an intrinsic love of pasta.

Instructions

  1. 1Start bringing a pot of water to a boil. Do not add salt yet.
  2. 2Add the bacon to a cold, large saute pan (I use a non-stick Calphalon One or an All-Clad stainless steel) and begin to heat over a med flame. Slowly cook the bacon until it is crispy.
  3. 3Turn off heat and remove bacon from pan and drain on a paper towel or on a ripped piece of an old paper shopping bag. Remove most of the bacon fat from the pan, but keep a small amount (a tsp) in the pan.
  1. 1Turn the pan back on med heat and when the grease is hot add the shallots and a pinch of salt. Sweat the shallots for 3-5 minutes or until soft. If needed, add a tsp or two of water to the shallots to help them get going. This also will help deglase all those tasty bacon bits from the bottom of the pan.

**You can make this dish without bacon or bacon fat, in which case you would heat olive oil in the pan instead of the bacon fat.

  1. 1After shallots are soft, add garlic and cook with shallots for one minute. Keep the heat low enough so the garlic does not brown.
  2. 2Move the garlic and shallots to the side of the saute pan. Turn heat back to med-high. At this point I usually add a little water (a tsp or two) to the pile of shallots/onions and garlic which helps to soften them and keep them from browning.
  1. 1Salt the boiling water generously and add the linguine.
    When pan is hot add the asparagus to the pan and saute over the med-high flame for a couple of minutes. Then add the snap peas and cook for a minute or two longer. Don’t overcook the vegetables.
    Add bacon back to pan. Reduce heat to low.
  2. 2Before draining the pasta reserve 1/2 cup of pasta water.
    The pasta should be al dente (5-7 minutes cooking time, depending on thickness)
    Drain the pasta and add to the saute pan, mixing with ingredients.
    Add small amounts of pasta water and/or extra virgin olive oil to create a ‘sauce’.
  3. 3Grate Grana Padano cheese, to taste, into the saute pan.
    Salt and pepper to taste.
    Enjoy!
Load Comments

Recommended from Chowhound

Amazon Prime Day 2019: Last Chance Kitchen & Cookware Deals Still Standing
Shop

Amazon Prime Day 2019: Last Chance Kitchen & Cookware Deals Still Standing

by Chowhound Editors | Update, July 17: Amazon's Prime Day sale has officially ended. Some of the deals below are still live...

Editor's Picks: The Best Amazon Prime Day Deals for the Kitchen
Shop

Editor's Picks: The Best Amazon Prime Day Deals for the Kitchen

by Joey Skladany | Prime Day, Amazon's version of Black Friday, has officially arrived and the number of sales is more...

A Le Creuset Classic Is at an Unheard of 70% Off Right Now
Food Trends

A Le Creuset Classic Is at an Unheard of 70% Off Right Now

by Grace Gonzalez | Macy’s is the newest retailer to begin offering crazy summer discounts, introducing its new promotion...