Penne with Peas
Peas and penne pasta go well together. There’s nothing like the ‘pop’ of a pea when you bite into it. Throw it in with some other great things, like cream and bacon, and you’ve got a great side!
Servings 6
Calories 494kcal
Equipment
Ingredients
- 1 pound penne rigate pasta
- 4 sliced bacon
- ½ Vidalia onion minced
- 1 tablespoon butter
- ½ pound peas frozen
- 1 cup heavy cream
- Kosher salt
- freshly ground black pepper
- ½ cup Parmesan cheese freshly grated
Instructions
- Cook pasta per package instructions.
- Drain, but keep 1 cup of the boiling liquid just in case you need it later on.
- Cut bacon into small pieces.
- Add to a large skillet over medium high heat and cook for 3 minutes.
- Add the onion and cook until softened and the bacon begins to crisp.
- Add the butter, peas and 2 tablespoons of water, and cook until the peas are tender, 2-5 minutes.
- Stir in the cream and season with salt and pepper.
- Add the cheese, a little at a time, stirring to combine, until melted.
- Add the pasta and stir to coat.
Notes
If the mixture is too thick and a LITTLE bit of the reserved pasta water and stir. Add more liquid if required.
Nutrition
Calories: 494kcal | Carbohydrates: 66g | Protein: 16g | Fat: 18g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 164mg | Potassium: 336mg | Fiber: 5g | Sugar: 6g | Vitamin A: 942IU | Vitamin C: 17mg | Calcium: 158mg | Iron: 2mg