Finishing your peas and carrots is exponentially more exciting when bacon is involved. In fact, almost every dish is more exciting when bacon comes to play, so feel free to swap your family's favorite veggies into this versatile pasta.
8 ounces uncooked mini farfalle (bow tie 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 tablespoon chopped fresh thyme
5/8 teaspoon kosher salt
1/2 teaspoon black pepper
3 ounces 1/3-less-fat cream cheese
Est. added sugars 0g
How to Make It
Cook pasta according to package directions, 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; cook 4 minutes, stirring frequently. Remove bacon with a slotted spoon.
Add onion and carrot to drippings in pan; cook 5 minutes. Add stock; bring to a boil. Add peas; cook 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.