PARTNER POST: May 26 is National Pinot Grigio Day. We’re celebrating with Cavit Wines by sharing refreshing spring and summer recipes that pair perfectly with Pinot Grigio.
Salty bacon, bright peas and creamy garlic sauce make for a delicious summer pasta dish with a glass of Pinot Grigio wine.
National Pinot Grigio Day is right around the corner, coming up THIS Friday May 26th and it’s a great way to kick-off Memorial Day Weekend. To celebrate, I am cooking up this delicious Roasted Garlic Farfalle Pasta with Bacon and Peas.
It’s a nice light pasta dish with a hit of salt from the bacon, paired with the brightness of the peas in a creamy garlic sauce. I used frozen peas, but if you can find fresh peas – that’s even better! 
This farfalle dish is a super simple recipe and pairs well with Cavit Wines’ Pinot Grigio. It’s also super easy to whip up on a Friday night for a fancy meal at home.
Pinot Grigio is a very easy wine to drink and pairs easily with most dishes. However I love it with a nice creamy pasta dish with perfectly al dente noodles. I would drain your pasta maybe 3-4 minutes before it’s fully done as the pasta will continue cooking when you toss it with the sauce.
Print
National Pinot Grigio Day: Roasted Garlic, Peas and Bacon Farfalle
- Total Time: 55 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Salty bacon, sweet peas, and creamy roasted garlic create a summery pasta dish. Perfect with a crisp Pinot Grigio.
Ingredients
- 1 head of garlic
- Olive oil
- 1 lbs (454 g) Farfalle Pasta
- 1 package bacon (roughly chopped)
- 0.5 cups (118 ml) sun dried tomatoes (sliced)
- 1 medium onion (chopped)
- 0.75 cups (177 ml) low-sodium chicken broth
- 1 cups (237 ml) heavy cream
- 0.5 cups (118 ml) Parmesan cheese (grated)
- 1 cups (237 ml) frozen peas (thawed)
Instructions
- Preheat oven to 400°F (204°C).
- Cut the top off your head of garlic, place in an oven-safe dish, drizzle with olive oil, and roast in the oven for 20-25 minutes until the cloves feel soft. Remove from oven, let cool, and then finely chop the garlic.
- Bring a large pot of salted water to a boil. Cook pasta following package directions and set aside.
- In a large Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Cook bacon until crispy and remove with a slotted spoon to a plate, leaving the bacon fat in the pan.
- In the same pan, sauté the onions until soft and brown. Add sun-dried tomatoes and cook for 2-3 minutes more.
- Deglaze the pan with chicken broth, bring to a simmer, and scrape up any brown bits in the bottom of the pan. Let the liquid reduce to about half.
- Add heavy cream to the sauce, bring to a simmer, and add garlic. Cook for 5 minutes until thickened. Add Parmesan cheese to the sauce and season with salt and pepper. Mix well and then add peas.
- Pour the sauce over the pasta and gently toss. Garnish with crispy bacon and enjoy!
Notes
- For richer flavor, use pancetta or guanciale in place of bacon.
- To make this dish vegetarian, omit the bacon and add 1/4 cup nutritional yeast for a cheesy flavor.
- Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 600
- Sugar: 5
- Sodium: 700
- Fat: 40
- Saturated Fat: 15
- Unsaturated Fat: 20
- Carbohydrates: 60
- Fiber: 5
- Protein: 20
- Cholesterol: 80
Frequently Asked Questions
Can I use fresh peas instead of frozen for the Roasted Garlic, Peas and Bacon Farfalle?
Yes, fresh peas will enhance the flavor and texture of the dish, but frozen peas are a convenient substitute if fresh ones are not available.
How do I ensure the farfalle pasta is cooked perfectly al dente?
Drain the pasta 3-4 minutes before it’s fully done, as it will continue to cook when tossed with the creamy garlic sauce.
What type of bacon works best for this recipe?
Any type of bacon will work, but a thick-cut bacon will provide a nice salty flavor and a satisfying texture in the dish.
