Let’s make this one easy and just give the highlights.
1. Whole grain pasta
3. Olive oil
1. Whole grain pasta (this can go from very good to very bad quickly depending on the amount consumed)
Your decision…does the good outweigh the bad? Funny how that is always the question.
Let me know what you decide.
- 1 lbs whole grain bow tie pasta
- 4 slices of thick bacon
- olive oil, as needed
- 1 medium sweet onion, minced
- 1 cup frozen or fresh peas
- 1/2 cup heavy cream
- 2 TBS butter
- salt & pepper, to taste
- grated parmesan, for garnish
- parsley, for garnish
- Cook the pasta according to directions. Reserve 1/2 cup of the cooking liquid.
- Meanwhile, make the sauce. Dice the bacon and fry in a skillet over medium high heat. Remove with a slotted spoon when cooked and set aside.
- Add the onion to the skillet and saute until soft and tender, about 4 minutes. Add peas and saute until heated through. If the skillet starts to get dry, add some olive oil.
- Stir in the cream and simmer a few minutes until it begins to reduce and thicken.
- Add the cooked pasta and the bacon to the skillet and toss gently. If the dish seems dry add some of the reserved cooking liquid. Season with salt & pepper to taste.
- Remove from the heat and drizzle in some olive oil and the butter. Swirl until the butter is melted and pour pasta into deep bowls. Top with freshly grated parm and chopped parsley.
We decided two bowls each sounded about right.