8 ounces sugar snap peas, trimmed and halved diagonally
2 center-cut bacon slices, chopped
1/3 cup panko (Japanese breadcrumbs)
1 tablespoon unsalted butter
1 cup thinly sliced green onions
2 large garlic cloves, sliced
1 cup unsalted chicken stock (such as Swanson)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon fresh lemon juice
1 ounce Parmesan cheese, grated (about 1/4 cup)
How to Make It
Bring 8 cups water to a boil in a large saucepan. Add pasta; cook 5 minutes. Add green peas and sugar snap peas; cook 1 minute or until pasta is done. Drain.
Heat a large nonstick skillet over medium heat. Add bacon to pan; cook 3 minutes or until bacon begins to brown. Add panko; cook 1 1/2 minutes or until browned. Remove panko mixture from pan. Add butter to pan; swirl until butter melts. Add green onions and garlic; cook 1 1/2 minutes. Stir in stock, salt, and pepper; cook 3 minutes. Stir in pasta mixture, juice, and Parmesan cheese; toss. Top with panko mixture.
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Needed a quick meal from what I had on hand and this fit the bill. The breadcrumb topping is the icing on the pasta! You could use any green veggie, I had the frozen peas and some snow peas, can't wait to try it with asparagus. But don't skimp on the bacon breadcrumbs ........