Go Back

National Pinot Grigio Day: Roasted Garlic, Peas and Bacon Farfalle

Salty bacon, bright peas and creamy garlic sauce make for a delicious summer pasta dish with a glass of Pinot Grigio wine.
Course Main
Servings 4 servings


  • 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


  • 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!