Sugar Snap Peas With Bacon Recipes

Steps:

• Remove and discard the stem end and string from each sugar snap pod.
• Heat the olive oil in a large saute pan over medium-high heat. Add the sugar snap peas, salt and pepper and saute, tossing occasionally for 3 to 5 minutes, until the sugar snap peas are crisp tender.
• Place the sugar snap peas in a serving bowl, sprinkle with sea salt and serve.

Steps:

• Cook bacon till crisp set aside.
• In the same pan removing all grease except for a little to cover bottom saute onion, garlic and sugar.
• Add Sugar Snap Peas and broth simmer covered about 5 minutes till crisp tender stirring a couple of times.
• Meanwhile crumble the bacon.
• Place snap peas in a large dish season fresh lemon juice with more salt and pepper if needed.
• Top with bacon and serve.
• And garnish with lemon slices.

Steps:

• In a medium skillet over medium high heat, brown chopped bacon. Using a slotted spoon, remove bacon to a paper towel lined plate. Add onion to the pan. Saute chopped onions 3 minutes or so, until they are just tender. Add peas and water to the pan. Cover and cook peas 5 minutes. Uncover and allow the liquid to cook almost out of the pan. Add bacon back to the skillet and remove pan from heat. Transfer to a serving dish and enjoy!

Steps:

• Put on a pot of salted water to boil.
• Heat up a large skillet over medium. Spray lightly with cooking spray.
• Add chopped bacon and stir. Let bacon cook about 5 minutes until it starts to brown and bacon grease gets released into pan.
• Add shallots, garlic, pinch of red pepper flakes and 1/4 tsp black pepper. Stir and cook until shallots and garlic begin to brown, about 2 more minutes.
• Add first 2 tbsp of red wine and carefully scrap down the pan to make sure all the little bits are being picked up. Let cook 2-3 minutes and repeat, adding another 1/4 tsp of black pepper.
• Meanwhile, add pasta to boiling water and cook per instructions. Add sugar snap peas 1 min, 15 seconds before pasta cooking time is up. (This will make them tender crisp. Change cooking time if you like them more/less tender).
• Repeat the process with the wine until it has all been used, adding additional salt and pepper to taste.
• Once all wine has been added, move heat to low/medium low. Add 1 tbsp red wine.
• Drain pasta/snow peas and add into skillet. If your skillet is not large enough this can be done in a new bowl. Thoroughly combine bacon mixture with pasta, really scrapping the sides of the pan to make sure all the flavors are incorporated.
• Add 1/2 cup Parmesan cheese and 2 tbsp fresh parsley. Mix again.
• Serve and enjoy! I usually keep a cup of cheese on the table for people to add more as they see fit.

Steps:

• Cook the minced bacon in a large skillet over medium-high heat until the fat has rendered out and the bacon has begun to crisp. Remove with a slotted spoon and set aside, leaving the bacon fat in the skillet. Add the sugar snap peas, and mix to coat with the fat. Continue stirring until just cooked through (about 5 minutes) Pour in the balsamic vinegar, splenda, and cooked bacon. Continue cooking until the balsamic has reduced, and the splenda has dissolved (about 2 minutes.) Season to taste with salt and pepper and serve immediately.