This summer pasta dish couldn’t be simpler, or more delicious! It’s great served hot, cold, or room temperature. Plus, it makes for delicious leftovers!
What You’ll Need:
Three cloves garlic
Box of pasta
Sugar Snap peas
Fill a pot with water and bring to a boil.
Add a splash of olive oil, a pinch of salt, and one box of pasta.
Chop five or six pieces of bacon into small squares.
In a separate pan, cook bacon until fat is rendered.
Mince one shallot and three cloves of garlic and add to pan with bacon.
Reduce heat and cook shallots and garlic. Once they are cooked, turn off heat.
Measure about one cup of cherry tomatoes, and one cup of Sugar Snap peas. Cut cherry tomatoes in half and Sugar Snap peas into thirds.
Add peas and cherry tomatoes to bacon mixture.
When pasta is ready, drain water and add pasta to bacon mixture.
Grate about one cup of parmesan cheese, and add to pasta.
Top with a hearty helping of cracked black pepper and mix together.
Allow to sit until pasta reaches room temperature, about 15 minutes.
Add a topping of torn basil, serve, and enjoy!