Рецепт Mini Bow Ties with Bacon & Peas
Mini Bow Ties with Bacon and Peas 07 Tuesday Jun 2016 Written by Maeghan in Cooking Light, Pasta ≈ 0 comments Tags bacon, carrots, Cooking Light, Peas Share it Twitter Facebook Now that the kids are older, well at least one of them is, I’m starting to add more visible vegetables in the dinner. Partly because I want her to get used to seeing and tasting the vegetables in a more normal fashion and partly because I am tired of hiding things. That’s mostly the reason. I want to eat like a grown up and it’s also much easier for prep. I love quick pasta dishes like these that have simple ingredients that my family enjoys. If I try to give them more cauliflower or kale I’m going to be shot so when a dish that involves carrots and peas as the vegetables, I’m safe. Toss in some bacon, pasta, and some cream cheese and I’m a winner!
This dish whips up nice and quick. To make it even quicker you can buy your veggies prechopped or prep earlier in the day or the night before. It’s a perfect weeknight meal when you want more from your meal but you don’t want to put that much effort into it! With the thyme and the bright colors, it’s a very spring/summery meal. Colorful dishes always get eaten quicker by the kids.
Mini Bow Ties with Bacon and Peas
Ingredients
8 oz. uncooked mini farfalle (bowtie pasta)
3 center-cut bacon slices, chopped
1/2 cup prechopped onion
2 medium carrots, peeled and diced
1 cup unsalted chicken stock
1 cup frozen green peas
1 Tbsp chopped fresh thyme
5/8 tsp kosher salt
1/2 tsp freshly ground black pepper
3 oz. 1/3-less-fat cream cheese
Cook pasta according to directions on package, omitting salt and fat. Drain pasta, reserving 1/4 cup cooking liquid; set aside.
Heat a large nonstick skillet over medium-high heat. Add bacon and cook for 4 minutes, stirring frequently. Remove bacon and set aside.
Add onion and carrot to pan with drippings and cook 5 minutes. Add stock and bring to a boil. Add peas and cook for 2 minutes.
Remove pan from heat. Stir in reserved 1/4 cup cooking liquid, bacon, thyme, salt, pepper, and cream cheese. Add pasta to pan; toss to coat. Serve immediately.
Source: Cooking Light Magazine May 2016
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