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 (spinach or watercress can be substituted)
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, sauté 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; sauté over medium-high heat until golden brown, pressing with spoon to separate layers, about 5 minutes.
3. Add snap peas; stir until bright green and crisp-tender, about 1 minute.
4. 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. Makes 4 servings.

Bon Appétit