This is what we had for dinner last night, and my daughter helped stir, and grated the cheese. We all enjoyed the dish (bacon! cream! butter! garlic!)-she ate a whole helping, peas and all (and cooked peas are usually a big No). Served with a side of sliced cucumber and sliced Asian Pear-a quick meal, with 2 1/2 servings of fruits and veggies.
*12 oz pasta (we used the little shells, which were perfect)
*1 TBS olive oil, plus more to toss with cooked pasta
*1 small onion, chopped,
*1 cup frozen peas
*6-8 slices bacon (or ham or prosciutto)
*2-3 cloves garlic, chopped
*1 TBS dry sherry (optional)
*3/4 cup half and half, whipping cream, or nonfat evaporated milk (we used 1/2 and 1/2)
*1 TBS butter
*3/4 cup finely grated parmesan.
*Cook pasta using package directions. When al dente, drain and then place back in pot and toss with olive oil.
*Heat 1 TBS olive oil in large skillet on medium. Add onion, reduce heat, and cook, stirring occasionally, about 5 minutes.
*Meanwhile, cook bacon. The least messy (though I suppose, not technically slow foodish) way to cook bacon is in the microwave-place slices in flat layer between two paper towels, cook on High in 2 minute intervals until done). Chop into small pieces.
*Add peas and 2 TBS water to pan. Stir until peas are somewhat defrosted. Add garlic and cook for another minute or so.
*Add sherry and half and half. Cook, stirring frequently, for 5 minutes, letting it bubble some.
*Remove from heat. Add bacon. Add butter, stir to melt. Add parmesan, stir to melt. Serve.