MINI PASTA SHELLS RECIPES
BACON & PEA PASTA | PASTA RECIPES | JAMIE OLIVER RECIPES
This bacon and pea pasta has become a quick dinner classic round mine – five minutes and it's done
Total Time 15 minutes
Yield 4
Number Of Ingredients 9
Steps:
- Finely slice the bacon. Pick the mint leaves and discard the stalks. Finely grate the Parmesan. Bring a large pan of salted water to the boil and drop in the stock cube (if using). Stir until it’s dissolved, then add the mini shells and cook according to the packet instructions. Get a large frying pan over a medium heat and add a good lug of olive oil. Add the bacon to the pan, sprinkle a little pepper over and fry until golden and crisp.
- Meanwhile, finely chop your mint leaves. As soon as the bacon is golden, add your frozen peas and give the pan a good shake. After a minute or so, add the crème fraîche and chopped mint to the bacon and peas. Drain the pasta in a colander over a large bowl, reserving some of the cooking water.
- Add the pasta to the frying pan. Halve your lemon and squeeze the juice over the pasta. When it’s all bubbling away nicely, remove from the heat. The sauce should be creamy and delicious but if it’s too thick for you, add a splash of the reserved cooking water to thin it out a bit. Add the grated Parmesan and give the pan a shake to mix it in.
- Divide your pasta between plates or bowls, or put it on the table in a large serving dish and let everyone help themselves. Lovely with a simply dressed green salad.
Nutrition Facts : Calories 674 calories, FatContent 20.3 g fat, SaturatedFatContent 9.3 g saturated fat, ProteinContent 33.5 g protein, CarbohydrateContent 85.9 g carbohydrate, SugarContent 5.3 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
BABY PASTA SHELLS WITH ASPARAGUS AND MARINARA SAUCE
A light Spring pasta dish the whole family will enjoy; baby shells are tossed with chopped asparagus and a light marinara sauce. Quick and easy, perfect for vegetarians or meatless Fridays.
Provided by Gina
Categories Dinner
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 4
Number Of Ingredients 5
Steps:
- Boil about 4 inches of water in a large pot, when boiling add asparagus and cook about 2 to 3 minutes, or until tender crisp.
- Drain and chop into small bite sized pieces.
- Meanwhile, bring a large pot of salted water to a boil (you can use the same pot from the asparagus not to dirty too many dishes). Cook pasta according to package directions for al dente.
- While pasta is cooking, in a medium saucepan heat 1-1/2 cups marinara sauce.
- Drain pasta and RESERVE a cup of the pasta water.
- Return pasta back to the pot and toss with marinara, asparagus, grated cheese, salt and pepper and a 1/4 cup of the pasta water or as needed to loosen the sauce.
- Divide between four bowls and top with fresh pepper and more grated cheese if desired.
Nutrition Facts : ServingSize 1 1/4 cups, Calories 283 kcal, CarbohydrateContent 52 g, ProteinContent 11 g, FatContent 3.5 g, FiberContent 4 g
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