Creamy Shells With Peas And Bacon

• Sea salt
• 10 slices smoked bacon or pancetta
• 1 pound dried mini-shell or other small pasta
• 2 tablespoons olive oil
• 1 tablespoon butter
• Freshly ground black pepper
• 2 cups frozen peas
• 2 tablespoons creme fraiche or heavy cream
• 2 tablespoons finely chopped fresh mint leaves
• Juice of 1 lemon
• 6 ounces finely grated Parmesan cheese.

1. 1. Bring a large pot of lightly salted to a boil. Meanwhile, cut sliced bacon crosswise into thin slivers, or slice pancetta into julienne. Add pasta to boiling water and cook to taste.
2. 2. While pasta is cooking, place a large skillet over medium heat, and add 2 tablespoons olive oil and the butter. Add bacon or pancetta and a sprinkling of pepper, and fry until golden and crisp. Immediately add frozen peas and stir for a minute or two. Add creme fraiche or heavy cream and chopped mint.
3. 3. Reserve 1 cup of the pasta cooking water, and drain the pasta. Add pasta to the skillet and stir. Add lemon juice, and adjust salt and pepper to taste. Bring to a simmer, then remove from heat. The mixture should be thick; if desired, a splash of the pasta water may be added to the sauce to thin it slightly. Add Parmesan and stir to mix. If desired, serve with a green salad.

salt, bacon, shell, olive oil, butter, freshly ground black pepper, frozen peas, crueme fraueeche, mint leaves, lemon, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/creamy-shells-with-peas-and-bacon-50050292 (may not work)