Cooking Wright

Mini bow ties with bacon and peas


8 oz mini farfalle (bow tie pasta)
3 centers cut bacon slices, chopped
1/2 c chopped onion
2 Medium carrots, peeled and diced
1 c unsalted chicken stock
1 c frozen green peas
1 T chopped fresh thyme
5/8 T kosher salt
1/2 T black pepper
3 oz 1/3 less fat cream cheese


1. cook pasta according to package directions, omitting salt and fat. Drain pasta, reserving 1/4 c cooking liquid; set aside
2. heat a large nonstick skillet over medium-high heat. Add bacon; cook 4 min, stirring frequently. Remove bacon with a slotted spoon
3. add onion and carrot to drippings in pan; cook 5 min. Add stock; bring to a boil. Add peas; cook 2 min
4. Remove Pan from heat; stir in reserved 1/4 c cooking liquid, bacon, thyme, salt, pepper, and cream cheese. Add pasta to pan; toss to coat. Serve immediately.

serves 4

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