Photo by Michael Piazza / Styled by Catrine Kelty

If one were to create a Venn diagram of all the foods that are beloved by both adults and children, bacon might be at the very center. It is one of the rare meats that my daughter will devour. For a meal on top of a mountain, one needs to reload all the protein, fat and carbs that were burned on the way up. A big jar filled with this power pasta offers all the deliciousness and nutritiousness one could want from a well-deserved mountaintop lunch.

Serves 4

3 cups dried orecchiette
2 tablespoons extra virgin olive oil
1 yellow onion, finely chopped
6 slices bacon, diced
2 cups frozen peas (or freshly podded peas, if you have them)
1 cup freshly grated Parmigiano Reggiano

Follow instructions to cook the pasta in a large pot of boiling salted water. Reserve ½ cup of the cooking water. While the pasta is cooking, heat oil in a large, nonstick pan. When the oil is hot add the onion and bacon and cook until the onion turns golden. Add the peas to the pan and sauté until tender. Drain the pasta and return it to the pot. Add the bacon, onion and peas and the shredded Parmigiano. Stir and add cooking water as needed if the mixture is too dry.

This recipe appeared in the Summer 2023 issue as part of a larger story, Summer Adventure to Fuel the Whole Family.