Green and Gold Peas With Pasta

• 12 ounces orecchiette (little ear-shaped pasta)
• 4 slices thick cut bacon, chopped (approx 4 oz)
• 1 cup onion, chopped
• 1 cup frozen peas
• 1 cup canned garbanzo beans, drained (chick peas)
• 13 cup of fresh mint, chopped (or basil)
• 1 14 cups parmesan cheese, grated (divided)
• 14 cup extra virgin olive oil

1. Cook pasta in plenty of boiling salted water until tender but still firm to bite, stirring often.
2. Drain, reserving 1 cup cooking liquid.
3. Transfer to large bowl.
4. Brown bacon in deep large frying pan over medium - high heat until crispy.
5. Transfer bacon to paper towel to drain.
6. Add onion to bacon fat in pan sautee until just beginning to brown, about 5 minutes.
7. Add frozen peas stir two minutes then add the chick peas and continue to cook until both are just heated through and peas are bright green about 1 minute longer.
8. Return bacon to pan and add mint (reserving some for garnish) and pasta and enough cooking liquid to moisten pasta.
9. Stir in 1 cup cheese and place on serving platter or bowl.
10. Drizzle with olive oil and garnish with reserved mint Serve, passing additional cheese alongside.

orecchiette, bacon, onion, frozen peas, garbanzo beans, mint, parmesan cheese, extra virgin olive oil

Taken from www.food.com/recipe/green-and-gold-peas-with-pasta-119464 (may not work)