Mini Bow Ties with Bacon and Peas

Mini Bow Ties with Bacon and Peas

Finishing carrots and your peas is exponentially more exciting when bacon is involved. In fact, almost all dishes are more exciting when bacon comes to be tasted, so don't hesitate to exchange your family's favorite vegetables for this versatile pasta.

8 ounces uncooked mini farfalle (bow tie pasta) 
3 center-cut bacon slices, chopped 
1/2 cup prechopped onion 
2 medium carrots, peeled and diced 
1 cup unsalted chicken stock 
1 cup frozen green peas 
1 tablespoon chopped fresh thyme 
5/8 teaspoon kosher salt 
1/2 teaspoon black pepper 
3 ounces 
1/3-less-fat cream cheese

How to Make It
Step 1
Cook the pasta according to the package instructions, removing salt and fat. Drain the pasta, leaving 1/4 cup of cooking liquid; set aside.

Step 2
Heat a large nonstick skillet over medium-high heat. Add bacon; cook 4 minutes, stirring frequently. Remove bacon with a slotted spoon.

Step 3
Add carrots and onions to the pan, cook for 5 minutes. Add stock; bring to a boil. Add peas; cook 2 minutes.

Step 4
Remove pan from heat; stir in reserved 1/4 cup cooking liquid, bacon, thyme, salt, pepper, and cream cheese. Add pasta to pan; toss to coat. Serve immediately.

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