Thursday, April 10, 2008


Fuscilli with creamy bacon, and peas (recipe in the comments)
Salad with garlic dressing

Hot tea
This is one of my favorite early spring meals. After a brief flirtation with VERY spring-y weather, today has been windy and cold - not so cold to make one think "winter", but pretty cold. Thus, this pasta is perfect for tonight! The creamy, richness of the sauce (not to mention the smoky bacon flavor) warms you up, while the fresh basil and light peas are the perfect reminders of the warm weather to come. The richness is countered well with the garlic in the dressing. All in all an easy and sumptuous dinner!

Prep Notes
Difficulty: Easy
Chopping: Bacon, onion, garlic, Parmesan, basil
Time: 35 minutes
Make ahead: I would do this last minute. You could try making the sauce up through melting the cream cheese, and then finishing the rest last minute.

J: "This is so good- and even easier to make then I remembered!"
M: "Creamy bliss."

1 comment:

J said...

Fuscilli with Creamy Bacon and Peas – Cooking Light and M&J
Serves 3

1 lb fusilli or other pasta
Cooking spray
1 slice bacon
1 cup onion, diced
1 garlic clove, minced
2 T blended flour (like Wondra)
2 cups 1% milk
¼ cup low fat cream cheese (Low fat melts MUCH better than full fat)
2 ½ cups green peas
1 cup Parmesan cheese, grated
⅓ cup basil, chopped
½ t salt
½ t pepper

Cook pasta and drain.

Heat a large deep skillet over medium heat and add bacon. Cook until crisp. Drain on a paper towel covered plate, remove paper towels, and crumble bacon. Set aside.

Cook onion and garlic in drippings (unless copious, then remove some) until softened. Add onion mixture to bacon.

Place flour in pan stir into drippings. Gradually add milk, stirring until blended. Cook over medium heat until thick (about 5 minutes), stirring throughout. Add cream cheese, stirring until cheese melts. Add peas, Parmesan, basil, salt and pepper. Toss with pasta and bacon mixture.