Mini Bow Ties with Bacon and Peas

We love this recipe!  I always double it so we have leftovers.

Ingredients

8 ounces uncooked mini farfalle (bow tie pasta)

3 center-cut bacon slices, chopped

1/2 cup pre-chopped 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 (if you cook your pasta in salt, you might not need this)

1/2 teaspoon black pepper

3 ounces 1/3-less-fat cream cheese

Preparation

1. Cook pasta according to package directions, omitting salt and fat. Drain pasta, reserving 1/4 cup cooking liquid; set aside.

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

3. Add onion and carrot to drippings in pan; cook 5 minutes. Add stock; bring to a boil. Add peas; cook 2 minutes.

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.