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Peas and Pasta Presto

Yield 4 adult servings
Fun-shaped noodles are a big hit with kids as well as adults, and for supper in a flash, this pasta dish fills the bill. Though fresh is always best for peak flavor, use pregrated Parmesan for faster results.


  • 1 1/2 cups grated Parmesan cheese, plus a little extra for garnish
  • 1 medium onion, finely chopped
  • Half a 1-pound box of rotini, rotelle, or fusilli
  • 7 slices of crisp bacon
  • 1/2 teaspoon olive oil
  • 1 teaspoon dried basil
  • 1 (8-ounce) can baby peas
  • Salt and pepper, to taste

How to Make It

  1. Bring a large pot of lightly salted water to a boil. While waiting for water to boil, grate cheese and chop onion. Drop in pasta when water reaches a rapid boil.

  2. While pasta cooks (about 10 minutes), prepare bacon on top of stove or in the broiler. While bacon is cooking, warm olive oil in a small heated skillet. Cook onion until soft and translucent.

  3. Drain hot pasta and pour into serving bowl. Stir in cheese, onion, basil, and peas. Crumble in 6 strips of bacon and mix gently; reserve 1 strip for garnish. Add salt and pepper as desired. Top with extra Parmesan and last strip of crumbled bacon. Serve immediately.

  4. Variation: Use soy bacon for less fat.

  5. Note: Parmesan cheese and bacon tend to be salty, so you may not need much salt to season this dish.