The Swedish Chef
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Wednesday, February 8, 2017
Mini Bow Ties with Bacon and Peas
We love this recipe! I always double it so we have leftovers.
uncooked mini farfalle (bow tie pasta)
center-cut bacon slices, chopped
medium carrots, peeled and diced
unsalted chicken stock
frozen green peas
chopped fresh thyme
kosher salt (if you cook your pasta in salt, you might not need this)
1/3-less-fat cream cheese
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.
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