Description
Salty bacon, bright peas and creamy garlic sauce make for a delicious summer pasta dish with a glass of Pinot Grigio wine.
Ingredients
Scale
- 1 head of garlic
- Olive oil
- 1 lb Farfalle Pasta
- 1 package bacon (roughly chopped)
- 1/2 cup sun dried tomatoes (sliced)
- 1 medium onion (chopped)
- 3/4 cup low-sodium chicken broth
- 1 cup heavy cream
- 1/2 cup Parmesan cheese (grated)
- 1 cup frozen peas (thawed)
Instructions
- Preheat oven to 400F
- 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 until crispy and remove with a slotted spoon to a plate, leave the bacon fat in the pan.
- In the same pan saute 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 liquid reduce to about half.
- Add heavy cream to your sauce, bring to simmer and add garlic. Cook for 5 minutes until thickened. Add Parmesan cheese to sauce and season with salt and pepper. Mix well and then add your peas.
- Pour your sauce over your pasta and gently toss. Garnish with your crispy bacon and enjoy!
- Category: Main