|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 BaconThis 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.
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Recipe: Bowtie Pasta and Peas with Bacon©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 30 min | Yield: About 4 servings
- 4 slices of bacon, cooked and chopped
- 1 pound of farfalle (bowtie) pasta
- 2 large pinches of kosher salt for the pasta water
- 1 tablespoon of extra virgin olive oil
- 1 Vidalia onion, chopped
- 4 cloves of garlic, chopped
- 2 cups of reserved pasta water
- 1 tablespoon of fresh chopped parsley
- Kosher salt and freshly cracked black pepper, to taste
- Cajun seasoning, to taste
- 2/3 cup of half and half
- 1 can of LeSueur early peas, drained
- Freshly grated Parmesan cheese, optional
Cook the bacon and chop; set aside. Add two big pinches of kosher salt to a large pot of boiling water for the pasta. Cook al dente according to package directions. Reserve 2 cups of the pasta water before draining the pasta.
When pasta is just about ready, heat the olive oil in a large skillet over medium heat, and saute 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 and the parsley, salt, pepper, Cajun seasoning and half and half; bring to a boil. Add the peas, reduce heat and simmer just until the peas are warmed through. Taste and adjust seasonings. Add the remaining pasta water only as needed for moisture. Serve immediately.
Cook's Note: I used Zatarain's Big & Zesty Garlic & Herb Creole seasoning. It's a larger flake seasoning, and I love the way that it accents the bowties. Toss in some cooked protein if you like. Chopped cooked chicken, shrimp, even smoked sausage would be a nice addition.
©Deep South Dish
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