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.
