Thursday, June 23, 2011

Pasta with Peas and Bacon in Green Garlic and Chive Pesto Sauce

Yesterday, I shared a recipe for Green Garlic and Chive Pesto, now today I give you a recipe for how we used it in a pasta dish.
Pasta with Peas and Bacon in Green Garlic and Chive Pesto Sauce
This was one of those dishes we made up on the fly. We knew we were going to turn the pesto in to a cream sauce but, the question then was what else to put in it. I wanted to use some of the sugar snap peas that have been so good at the farmers market lately. I thought the sweetness would be good against the zing of the pesto. We thought bacon would be the perfect addition of saltiness (ok, when don't we think bacon is the perfect addition?). Since we were eating at Corner Table it only made sense to pick up some Hickory Smoked Bacon from their deli case.

I usually use the term comfort food for fall and winter dishes but, this pasta is totally spring comfort food. We had worked all day around the house and yard plus, canned two batches of jam so, this pasta was the perfect dinner. It comes together quickly, the sauce is done in the time it takes to boil the pasta, and its got that creamy goodness that is always soothing.

Pasta with Peas and Bacon in Green Garlic and Chive Pesto Sauce
(If you can't find hickory smoked bacon feel free to use your favorite good smoked variety but, the hickory smoke really adds a slight summer bbq smell and flavor to this dish.)

4 oz pasta, we used penne
3 slices of hickory smoked bacon, roughly chopped
1 1/2 c sugar snap peas, strings removed
1 T all-purpose flour
1 c half and half
2 T green garlic and chive pesto
1 oz asiago cheese, grated
1 oz parmesan cheese, grated
fresh ground pepper

Cook pasta according to directions. Drain.

While the pasta is cooking, cook the bacon in a skillet over medium heat until crispy. Remove to a paper towel, leaving about 1 tablespoon of bacon fat in the pan. Turn the heat up to medium-high. Add the peas and cook for one minute. Sprinkle the flour over the peas and stir while cooking for another minutes. Add the half and half and bring to a boil while stirring until the sauce is slightly thickened, about 1 minute. Stir in the pesto, cheese and a few grinds of fresh pepper. Cook until the cheese is melted. Stir in the cooked bacon. Taste for seasoning and add salt if needed. Stir in drained pasta and heat until cooked through.

2 servings

If you are not reading this post in a feed reader or at OR at then the site you are reading is illegally publishing copyrighted material. Contact me at katbaro AT yahoo DOT COM. All recipes, text and photographs in this post are the original creations & property of the author unless otherwise noted. © 2007-2011 Kathy Lewinski


Paula @ Cookware Cooking said...

I entered your blog and thought I went to heaven! Pasta, peas, bacon, and GARLIC! It seems I can never get enough recipes that use garlic. Thank you!

Alicia Foodycat said...

I LOVE the addition of the sugar snap peas! How clever!

Beth (jamandcream) said...

I'll have a bowl of this please Kat - just my cup of tea! Yum

Angie Sansom said...

Wow, just love the ingrediants. I will be trying this out this week and a few other recipes on this excellent site. thank you

Lori said...

That is one tasty use of the pesto. Looks like a great, creamy sauce for pasta and a perfect match for the peas.

grace said...

another random combination, another winner, as far as i'm concerned. this is a great spring dish, kat!

Anonymous said...

I love the sound of this recipe but I'm very sorry I'm just not sure what you mean by ..... 1 c half and half what is that ... thx

kat said...

Anonymous - Half & half is something we get in the stores here in the states. It is half milk and half cream so it is easy to make your own if it isn't available in stores. So for 1 cup half and half use 1/2 c cream and 1/2 c milk.

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T = Tablespoon
t = teaspoon
c = cup
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