Lunch: Penne with Creamy Onions and Peas

Robust and velvety, this dish hits all the right notes, coating penne pasta in a milk-based sauce and mixing it with sautéed bacon crumbles, peas, onions, garlic and Parmesan.

Ingredients

1 lb. penne or ziti pasta
6 strip bacon
1 1/2 c. finely chopped onions
1 tbsp. minced garlic
2 c. frozen green peas
1/3 c. water
1 c. milk
.67 c. grated Parmesan cheese

Instructions

Bring a large pot of lightly salted water to boil. Add pasta and cook according to package directions.
Meanwhile cook bacon in a large nonstick skillet until crisp. Drain on paper towels; when cool crumble bacon.
Discard all but 2 tablespoons fat in skillet. Add onions and garlic and cook over medium heat 4 to 5 minutes, stirring often, until onions are translucent.
Stir in peas and the water, cover, reduce heat and simmer 5 to 7 minutes, until peas are hot. Stir in milk; cook 1 to 2 minutes to heat through.
Drain pasta and put into a warmed large serving bowl. Add pea mixture; sprinkle with cheese and crumbled bacon. Toss to mix well.

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