Pasta With Three Peas

• 12 ounces orecchiette (little ear-shaped pasta)
• 8 ounces bacon, chopped
• 8 shallots, trimmed, quartered
• 2 cups sugar snap peas (about 8 ounces)
• 4 cups (4 1/2 ounces) pea tendrils
• 1 cup frozen petite peas, thawed
• 1/3 cup thinly sliced fresh mint
• 1 cup shaved Parmesan cheese
• Additional shaved Parmesan cheese

1. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring often. Drain, reserving 1 cup cooking liquid. Transfer to large bowl.
2. Meanwhile, saute bacon in heavy large skillet over high heat until crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towels. Add shallots to skillet; saute over medium-high heat until golden brown, pressing with spoon to separate layers, about 5 minutes. Add snap peas; stir until bright green and crisp-tender, about 1 minute. Add pea tendrils and petite peas, stirring just until tendrils wilt, about 1 minute. Add pea mixture, bacon, mint, and enough cooking liquid to moisten pasta. Stir in 1 cup cheese. Serve, passing additional cheese alongside.

orecchiette, bacon, shallots, sugar snap peas, frozen petite peas, mint, parmesan cheese, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/pasta-with-three-peas-231886 (may not work)