Pappardelle with Peas and Bacon is a great way to enjoy a satisfying bowl of creamy pasta without feeling bogged down with heaviness. It has a splash of cream, just enough to cling to the noodles and make it taste heavenly. The bacon is a must for a burst of salty, meaty texture to this dish, so it’s recommended not to omit it. The peas provide that fresh, earthy bite that makes this a pasta dish that you want to eat during the summer. It’s also a lovely way to use your fresh garden peas if you’re lucky enough to have them. You simply need to simmer your fresh shelled peas in lightly salted water for about 6-7 minutes until just tender and add to the pasta with the parmesan cheese at the end. It’s so good!
Don’t have pappardelle pasta? No problem, I’ve made this recipe many times using fettuccini, linguini and penne rigate. I happen to enjoy it most with the pappardelle, but use what you have and enjoy!
Bring a large pot of well-salted water to a gentle boil.
Meanwhile, heat a medium skillet over medium heat and cook bacon until crisp-tender. Remove with a slotted spoon to a paper towel lined dish reserving a tablespoon of bacon fat in the pan.
Add pasta to boiling water and cook according to package directions. Drain pasta, reserving a cup of hot pasta water.
Stir in cream, peas and salt. Heat to a full simmer and allow to reduce for 1 minute.
Reduce heat to low and stir in pasta, reserved bacon, parmesan cheese and parsley and toss until combined and creamy. Add a small amount of hot pasta water as needed to bring everything together. Season to taste with salt and pepper.
Serve immediately with additional parmesan cheese.
Recipe Notes
-Linguini, fettucini and penne rigate work well in this recipe if pappardelle is not available. Simply substitute your favourite using the same quantity size as stated in the recipe.
-Fresh summer peas are optimal in this recipe if you have them. Simmer your fresh peas in lightly salted water for 6-7 minutes until just tender and add at the end with the parmesan cheese
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Do you have a New Year’s resolution? With the new year approaching fast, I find myself thinking of my own New Year’s resolutions.  Like many of you, one of my resolutions is to eat differently. I say different because I don’t necessarily want to eat less or lose a bunch of weight, I just want to eat less refined sugar and simple carbohydrates like white rice. I have found that by eating a little more protein and less simple carbohydrates I generally feel better and have less hunger throughout the day. As with everything, moderation is key to my success and my goal of maintaining this small change does not mean I will pass on every cookie and slice of bread. It means certain foods will be eaten less often. This year is all about balance!
I hope the new year brings you success and happiness in all that you do. Cheers to 2020!
I find dishes like Herbed Quinoa Shrimp Bowls perfect for my resolution because they’re high in protein, both the shrimp and quinoa, a good source of fibre and loaded with fresh flavour from parsley, garlic and lemon. It also has arugula which I absolutely love lightly wilted. It’s simple, delicious and a great way to help refine the way you eat.Â
Combine vegetable broth and quinoa in a medium pot. Bring to a simmer, cover and cook according to package directions until tender. Allow quinoa to rest for 5 minutes and fluff with a fork.
While quinoa is cooking make dressing by whisking all ingredients together in a small bowl.
Add warm quinoa, arugula and 1/2 of the dressing and toss to combine over low heat until arugula is slightly wilted, about 1 minute.
Scoop into serving dishes and drizzle each with remaining dressing and sprinkle with parmesan cheese if desired. Serve immediately.
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Even though I’m not a vegetarian, that doesn’t mean I don’t enjoy a meatless meal on regular occasion. In fact, I think it’s very important to eat legumes and plant-based proteins for a good overall balance of one’s diet.My thoughts on the matter also play nicely with the new Canada Food Guide, so I see it as a win-win. But eating a meatless meal doesn’t have to be complicated, and that’s why I love these Mushroom and Arugula Quinoa Bowls.
Why do I love quinoa?
It’s neutral in taste and can take on a wide variety of flavours.
Quick and easy to prepare with no special equipment or longer soaking periods required.
Great as a main dish or side dish and is gluten-free.
It contains plant-based protein and essential amino acids, making it a complete protein. This is important because essential amino acids are the ones that the body cannot produce on its own and must get from food.
Not only a source of protein but fibre, magnesium, manganese and folate to name only a few.
It has a pleasant texture and holds up well on its own or in combination with other foods.
If you love quinoa too or simply want to find out for yourself what all the fuss is about, here are a couple of other great recipes that include this amazing food.
Heat broth to a simmer in a small pot. Stir in quinoa, reduce heat to a steady simmer, cover and cook for about 18 minutes (I find cooking quinoa in broth takes a few minutes longer than just water). Remove from heat and allow to rest for 5 minutes.
In a small bowl whisk together 1 tbsp olive oil, lemon juice, mustard, half of the thyme, salt and pepper. Set aside.
In a medium skillet, heat 1 tbsp of olive oil. Once hot, add mushrooms and cook on medium highfor 3-4 minutes until starting to turn golden. Stir and continue to cook for about 2 minutes. Add garlic, shallots and half of the thyme. Cook, stirring often until garlic and shallots have softened, another 2-3 minutes.
Fluff quinoa with a fork and add to mushrooms, stirring to combine. Season lightly with salt and pepper.
I used pine nuts here, but cashews are also wonderful. Â To quickly toast nuts, heat 1 tsp of olive oil in a small pan over medium heat. Add nuts and toss or stir occasionally until golden.
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