Pasta e Piselli
”Five out of five stars for this pasta! It is one of those special recipes that brings out the best in each ingredient and just leaves you doing a happy dance!”
– Bobbie Jo
| Ingredients | Directions |
8 oz. pasta (spaghetti or linguine) 1 c SWP Peas 6 slices bacon, diced 2 cloves garlic, minced 1/4 c grated Parmesan cheese 1/4 c heavy cream or half-n-half Salt and pepper to taste Fresh parsley, chopped (optional) | 1. Cook pasta al dente, then set aside. Reserve pasta water until ready to serve in case needed. 2. Meanwhile, in a large skillet, sauté bacon until crispy. Remove bacon and drain on a paper towel. (**I also drain most of the fat before continuing, but I’ll leave that up to you.) 3. Add garlic and peas to the skillet and cook until peas are tender. 4. Add cooked pasta, Parmesan cheese, bacon, and heavy cream. Stir until combined. 5. Season with salt, pepper, and chopped parsley (if using) |
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