This Shells recipe is so easy and delicious! I was skeptical it would be tasty because it didn’t have a sauce. I was wrong. It is light, tasty and so simple. I shared some of this with my daughter and son-in-law and they loved it! This will definitely be a regular in our meal rotation. The leftovers were equally delicious with a light heat in the microwave (1 minute).
Shells with Peas, Corn, Bacon & Pecorino
INGREDIENTS:
- 1 pound pasta of your choice
- 1 tablespoon butter
- 1/2-pound good quality bacon (omit if you’d like this to be vegetarian)
- 3 tablespoons olive oil
- ½ medium red onion, finely chopped
- 2 cups fresh green peas (frozen work if you don’t feel like shucking and shelling)
- 4 large ears corn with kernels cut off (I cooked the corn first)
- ½ cup shredded pecorino cheese, plus more for serving
- 4-5 leaves basil, minced
- Kosher salt and freshly ground pepper to taste
DIRECTIONS:
- Cook pasta according to package directions. Drain and toss with butter.
- In the same pot, add bacon and 2 tablespoons olive oil one to two minutes, until fat has rendered. Remove bacon, chop into pieces and set aside. Drain off bacon fat. Add 1 tablespoon olive oil. Add onions and cook until softened, about 2 minutes.
- Add peas and corn and saute until cooked through, about 2 minutes.
- Add pasta back to the pot with the vegetables, Pecorino, basil, salt and pepper, and toss to combine. Optional: I added a dash of chicken broth at the end.
- Serve topped with more pecorino and a drizzle of olive oil.
Recipe adapted from Dinneralovestory
