My last food post featured Captain Jim’s Smoked Sockeye Salmon that I bought in Alaska and today’s food post is also inspired by my Alaskan vacation back in 2016. When I got back from that vacation I recapped everything I ate on vacation and I mentioned the wagon wheel pasta I ate on the cruise ship. It was so good that when I got back I looked up recipes that reminded me of it. I found this recipe by Giada and I have tweaked it and been enjoying this recipe for the past almost 2 years.
I followed Giada’s recipe except I only used frozen peas and sugar snap peas. I don’t usually have edamame on hand so I haven’t tried those in the dish. I substitute the pancetta for bacon and sometimes onions for the shallots like in these photos.
First I cut some sugar snap peas in to bite size pieces. Same with the bacon. I, then, start frying up the bacon and add in the sugar snap peas, peas, onions, and chicken broth. I cook the wagon wheel pasta, drain it, and reserve some of the pasta water. I toss everything together and use some of the pasta water to loosen up the pasta.
I sprinkle some extra parmigiana (some was mixed in when I tossed everything together) on when I serve it. It’s so good! Let me know if you try this recipe!