Bac’n and Peas Pasta
A simple pasta dish featuring spring peas and Self-Reliant Seitan Bac’n.
Ingredients:
1/4 lb Self-Reliant Seitan Bac’n, chopped into small pieces
1 cup small shaped pasta (orzo, fregola, or ditalini)
2 Tbsp vegan butter
1 large shallot, minced
1 clove garlic, minced
1 cup vegetable broth
1 cup frozen peas (or blanched fresh peas)
1/2 cup grated vegan parmesan, plus some for topping (I recommend Violife)
3 tbsp minced chives (optional for garnish)
salt and pepper
Instructions:
- Bring a medium pot of salted water to a boil. Cook the pasta until al dente, about 7-8 minutes. Drain and set aside.
- While the pasta is cooking, heat a large sauté pan or cast iron skillet over medium-high heat. Add the 2 tablespoons of butter and the bac’n. Cook the bac’n, stirring occasionally until crisp, 5-6 minutes; then transfer to a plate with a slotted spoon.
- Add the minced shallot and cook until soft and translucent.
- Add the garlic and stir until fragrant, about 1 minute.
- Add the pasta to the pan and stir to combine. Then add in the vegetable broth and about ¼ tsp freshly cracked pepper. Bring the broth to a simmer then turn down the heat to low, stirring occasionally until the pasta is tender and the broth is almost completely evaporated, about 5 minutes.
- Stir in the frozen peas and grated parmesan. Allow the peas to heat through and the cheese to melt, approx. 3 min.
- Add the bac’n back in and stir to combine. Taste for salt and adjust to taste. Garnish with fresh chives and more parmesan. Enjoy!
Adapted from https://cravingcalifornia.com/fregola-with-pancetta-peas-and-parmesan/#recipe