Flaherty Wines

Last night the kids wanted pasta, so I rummaged through the fridge to see what we could throw together. (We call these meals Stone Soup, even when they aren’t soupy.) The result was really tasty, and it only took a few minutes to prepare once the water was boiling. Any small pasta shape would work (the kids chose little pasta rings). I added a splash of cream to the sauce for body, but you could easily eliminate it if you don’t have any on hand. And watch the salt, as the bacon and the Parmesan contribute plenty. Finally, the proportions in the recipe below are very flexible. I was making the dish for three, so I used about 150 grams of dried pasta and about a cup of chicken stock for the sauce.

Midweek pasta with bacon and peas

Pasta of choice
6–8 slices of bacon, chopped (I used 8 slices)
2 cloves garlic, minced or pressed
1/2 cup cooked peas
1 cup chicken stock
a splash of cream (optional)
1 cup freshly grated Parmesan
fresh thyme (optional)

While the pasta is cooking, fry the bacon until well browned. Drain off most of the fat, then add the garlic and cook briefly. Add the chicken stock and simmer to reduce slightly. Add the peas. When ready to serve, finish the sauce with a splash of cream. Add the pasta to the sauce, sprinkle with the Parmesan, and stir to coat. Garnish with a sprinkling of fresh thyme and additional Parmesan.