Super Quick Creamy Pasta
with Peas and Bacon
Our pea and bacon pasta is unbelievably tasty and quick in equal measure. Its oh-so-creamy sauce brings it all together! So, get your comfy clothes on - it’s going to be a cozy night in!
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
113 g
Oignon, haché
2 gousse(s)
Ail
7 g
Persil
340 g
Fusilli
(Contient: Blé)
2 tasse(s)
Petits pois
6 cs
Crème sure
(Contient: Lait)
¼ tasse(s)
Parmesan, râpé grossièrement
(Contient: Lait)
200 g
Bacon doublement fumé
Pas inclus dans votre livraison
pièce(s)
Sel*
pièce(s)
Poivre*
pièce(s)
Huile*
Instructions
Prep: Bring a large pot of salted water to a boil. Wash and dry all produce. Mince or grate the garlic. Roughly chop the parsley. Cut the bacon into 1/2-inch pieces (or ‘lardons’ if you’re being posh!)
Cook the pasta: Add the fusilli to the boiling water. Cook until pasta is al dente, 8-10 min. Reserve 1/3 cup pasta water. Drain pasta.
Cook the bacon: Meanwhile, heat a large non-stick pan over medium-high heat. Add bacon. Cook, stirring occasionally, until bacon is crisp, 4-6 min. Transfer bacon to paper-towel-lined plate.
Make the sauce: Discard all but 1 tbsp bacon fat from the pan. Reduce the heat to medium, then add the onion and garlic. Gently cook, stirring often, until softened, 4-5 min. Stir in the sour cream until creamy. Season with salt and pepper.
Add the drained pasta, peas, and half the Parmesan into the sauce along with the pasta water to make it saucy. Stir until everything is warmed through, about 1 min.
Finish and serve: Divide the pasta between bowls and top with the chopped parsley (if desired) and the remaining Parmesan. Enjoy!
