Bowtie pasta and peas with bacon, a southernized version of the Italian dish Butterflies and Peas or Farfalle con Piselli.
Bowtie Pasta and Peas with Bacon
This bowtie pasta and peas with bacon dish is a totally un-authentic and highly Southernized version of Butterflies (Bowtie Pasta) and Peas, known as Farfalle con Piselli, a classic Italian pasta dish.
It's a super easy and fast but tasty skillet pasta dish I think you'll really enjoy, well if you enjoy peas like me that is!
Here's how to make it.
I'm using, what else, but my Fasta Pasta! Otherwise add two big pinches of kosher salt to a large pot of boiling water for the pasta. Cook al dente according to package directions.
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Be sure to reserve a few cups of the pasta water. If you use the Fasta Pasta you may not have much left. Just drain off what you have and if needed, add a little fresh water to it.
Canned peas are fine but I'm using frozen peas this time.
I just toss them into the cooked pasta, put the cover on and let them warm through.
Cook the bacon. Once cool enough to handle, chop and set aside.
When pasta is just about ready, heat the olive oil in a large skillet over medium heat, and sauté the onion until soft, but not browned, about 4 minutes. Add the garlic and cook another minute.
Stir in one cup of the pasta water,
For seasonings I'm using kosher salt and freshly cracked black pepper, Creole or Cajun seasoning, dried parsley and Italian seasoning.
Add the seasonings.
Add half and half.
Bring to a boil.
Add the pasta and peas, reduce heat and simmer just until the peas are warmed through.
Add bacon, taste and adjust seasonings.
Add the remaining pasta water only as needed for moisture. Serve immediately. It's such a simple but delicious dish y'all... hope you give it a try!
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