My last blog post was all about eating cleaner for spring, and using fresh seasonal vegetables to do it. Here’s a great everyday dinner that’s quick, easy, and relatively healthy— even with that small bit of cream. It’s an extremely satisfying meal that even the pickiest eater will love. If you put bacon in with the peas, even the kids will eat it!
Spaghetti with Bacon, Peas, Mint & a Touch of Cream
original author ashley rodriguez, and thanks to Not Without Salt
8 ounces spaghetti
7 slices bacon, cut into 1/4-inch slices
1 cup frozen peas
1/2 cup heavy cream, you can use milk or half and half, but this tastes best
1 cup finely grated Parmesan
1/2 cup mint leaves
salt and pepper
Cook the pasta in heavily salted water.
While the pasta cooks saute the bacon pieces until crispy. Drain off the bacon grease before adding in the peas. Saute until just warmed through then stir in the cream. Add the pasta and toss the pasta around in the sauce. If it seems too dry, add a bit of pasta water. Simmer gently until the past feels well coated. Throw on a pinch of salt and freshly ground pepper to taste. Add in the first half of the grated Parmesan at this point.
Transfer the pasta to a serving dish then tear the mint leaves over top. Finish with the mint and remaining Parmesan.