Apr
Fast, Easy and Scrumptious
I have to share a great recipe that I found, that was so easy to make, and the kids loved it! It reminded me of something we used to get at Carrabba’s Italian Restaurant in Houston called Pasta Carrabba.
Pasta, Bacon & Peas
Serves 4 to 6
Coarse salt and ground pepper
4 slices bacon, sliced into 1/2 pieces
2 shallots, halved and thinly sliced (I actually doubled this)
10 ounces (1 box) frozen peas, thawed
1 cup half-and-half (I used fat free and it was great!)
1 pound Angel Hair pasta
1. Set a large pot of salted water to boil. In a large skillet, cook bacon over medium until crisp, 5 to 7 minutes. With a slotted spoon, transfer to a paper towel lined plate to drain (leave fat in skillet).
2. Add shallots to skillet; season with salt and pepper. Cook over medium, stirring occasionally, until they begin to soften, 1 to 2 minutes. Add peas and half-and-half; season with salt and pepper. Simmer until slightly thickened, about 2 minutes.
3. Cook pasta in boiling water until al dente, according to package instructions. Reserve 1/2 cup pasta water; drain pasta, and return to pot. Pour sauce over pasta; toss to comine, adding some reserved pasta water a little at a time to coat. Sprinkle with bacon, and serve immediately.
