Two Pea Pasta

INGREDIENTS

8    ounces uncooked pasta

1    cup frozen green peas

8    ounces snap peas, trimmed, halved

2    strips bacon, halved

½   cup Panko bread crumbs

1    tablespoon butter

1    cup finely sliced green onions

2    cloves garlic, sliced thinly

1    cup chicken broth

½   teaspoon dried tarragon

1    tablespoon lemon juice

¼   cup grated Parmesan cheese

METHOD

Cook the pasta in a large sauce pan to almost al dente by package directions or for 5 minutes. Add the peas and sugar peas and cook 1 minute or until pasta is done. Drain

Heat a large skillet over medium heat and add the bacon. Cook the bacon for 3 to 4 minutes or until it begins to crisp. Remove from the pan to a wooden chopping block and chop very fine, returning to the pan when done. Add the Panko and stir to combine. Continue to cook for 1 to 2 minutes or until it is browned. Remove from the pan and set aside.

Add the butter to the pan over medium heat and swirl to melt. Add the green onions and garlic and cook for 1 ½ minutes. Add the broth and tarragon; cook for 3 minutes. Add the pasta and lemon juice, tossing to combine and cook for 1 to 2 minutes to thoroughly warm. Remove from the heat, add the Parmesan cheese and toss again to combine. Top with the Panko bacon mixture and serve.

Based on a recipe in Cooking Light magazine.