Kirk and I had for lunch a tasty dish full of pasta, peas, turkey bacon and Parmesan cheese. The sauce whips up in the time it takes for the pasta to cook.
This is a meal one can make from everyday items in the cupboard and freezer. For the bacon, feel free to use any kind that you prefer. I usually have shelf stable bacon in my kitchen – it comes in small packages of around 3 ounces. Look in the salad dressing aisle or near the meat department in any grocery store for it. The bacon is shelf stable till you open the package, then stores for 2 weeks or more in the refrigerator. It is perfect for when you only need a Tablespoon or two in a meal. It is also lower in fat than fresh!
And as for the Parmesan cheese? It works just fine with either fresh or the jarred variety. You don’t have to worry about me being a cheese snob here!
Pasta, Peas & Bacon For Two
4 ounces small shape pasta
1/2 cup frozen peas
2 Tbsp diced turkey bacon
1 Tbsp butter
1/4 cup diced frozen onions
1/4 tsp diced dried garlic
1 Tbsp all purpose flour
1 cup low fat dairy milk
1-ounce low fat cream cheese
1/2 cup grated Parmesan cheese
1/4 tsp fresh ground black pepper
In a medium pot bring 2 quarts water to a boil. Cook the pasta for time on package. When the pasta is done, add in the peas and bacon then drain well.
Meanwhile, in a small saucepan melt the butter on medium high heat and saute the onions till they are thawed and cooked. They will let out a lot of water, that is ok.
Add in the flour and garlic and with a whisk stir for a minute or two. The flour will turn a nice golden color. Add in the milk and whisk till smooth and it starts to get thick. Lower the heat to medium and stir in the cream cheese, whisking in well. Turn off the heat, add in the black pepper and all the Parmesan cheese except for one Tablespoon. (Reserve for topping)
Combine the pasta with the sauce and plate up. Top with the reserved cheese and if desired top with a sprinkle of Italian seasoned bread crumbs.
Serves 2 for a light lunch.