Name: Bacon-Bow Tie Pasta with Carrots and Peas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 medium carrots, peeled and finely diced; 1/2 teaspoon black pepper; 2 tablespoons fresh thyme, finely chopped; 1 teaspoon kosher salt; 2 cloves garlic, minced; 1 cup frozen green peas, thawed; 8 ounces farfalle pasta; 3 ounces low-fat cream cheese, cubed; 1/2 cup onion, finely chopped; 1 cup unsalted chicken stock; 4 slices of center-cut bacon, chopped

bacon

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Experience the hearty goodness of bacon-infused pasta laced with crispy peas and tender carrots. This whimsical bow-tie pasta dish is flourishing with fresh thyme and melty cream cheese. Perfect for a mid-week dinner or a cozy weekend meal.

Milk

Wheat

Fresh Vegetables

gram

carrot

Seasonings

black pepper

fresh thyme

salt

garlic

green peas

Pastas & Noodles

farfalle pasta

Cheese

light cream cheese

onion

Stocks & Broths

milliliter

unsalted chicken stock

Bacon & Sausage

center cut bacon

Cholesterol

Thiamin (B1)

Vitamins

Riboflavin (B2)

Niacin (B3)

Lycopene

Trans fatty acids

Selenium

Minerals

Dietary Fiber

Carbohydrates

Potassium

Beta-cryptoxanthin

Vitamin C

Vitamin K

Alpha-carotene

Vitamin A

Beta-carotene

Lutein+zeaxanthin

Dietary Folate Equivalents

Water

Calories

Protein

Sugar

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Iron

Magnesium

Phosphorus

Sodium

Zinc

Copper

Manganese

Pantothenic acid (B5)

Vitamin B6

Choline

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Bacon-Bow Tie Pasta with Carrots and Peas

Produce

Baking Goods

Pasta, Sauces, Grain

Dairy

Meal

Meat & Seafood

https://s3.amazonaws.com/grocery-project/recipe_images/bacon-bow-tie-pasta-with-carrots-and-peas-2724436-1.jpeg

Cook farfalle pasta in boiling water until just al dente, according to package instructions. Drain, reserving 1/4 cup pasta water for later and set aside.

Meanwhile, heat a large non-stick skillet over medium heat and add the chopped bacon, cooking until crispy. Remove the bacon bits with a slotted spoon and set aside.

In the same skillet, using the leftover bacon renderings, add the chopped onion and garlic, sauté until the onion is translucent.

Add the finely diced carrots to the skillet, sauté for 5 minutes until softened.

Pour the chicken stock into the skillet and bring to a simmer. Add in the thawed peas, cooking for another 2 minutes.

Switch off the heat and stir in the reserved pasta water, fried bacon bits, chopped thyme, salt, black pepper, and cubed cream cheese until well combined.

Finally, add the drained pasta to skillet and toss until well-coated with sauce. Serve hot and enjoy.

Bacon-Bow Tie Pasta with Carrots and Peas

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