Creamy Bacon and Pea Pasta
1 Lb. rigatoni pasta
6 thick slices of bacon
1 large sweet onion, peeled and diced
1 8-ounce package lower fat cream cheese
2 cup frozen peas, thawed
1 1/2 cups lower fat dairy milk
1 tsp dried diced garlic
1 cup Parmesan cheese
1 Tbsp chopped chives
black pepper to taste
Bring a large pot of water to a boil. Cook the pasta for time on package, when done add in the thawed peas and drain.
Meanwhile in a large skillet cook the bacon until crispy. Drain on paper towels, pressing to remove extra grease. When cool crumble up. Drain off the bacon grease, reserving 1 Tbsp of it in the pan. Add in the onion and cook over medium heat till translucent. Whisk in the cream cheese till it melts, then the milk. Heat through, adding in the seasonings. When hot whisk in the Parmesan cheese till melted.
Toss with the hot pasta and serve.