Pâtes aux petits pois et au bacon

Ingrédients

• 8 ounces pasta shells (1/2 package, or rigatoni, penne, etc. )
• 4 slices bacon (chopped in 1-inch pieces)
• 2 Tablespoons butter
• 2 cloves garlic (minced)
• 1/3 cup milk
• 3 Tablespoons cream cheese
• 1 1/2 cups frozen peas
• 1/2 cup basil (minced)
• 1/2 cup parmesan cheese (grated)
• Salt and pepper (to taste)

Préparation

1. 1

   Bring large pot of salted water to boil, over high heat. Add 8 ounces pasta shells and cook until al dente. Drain, reserving cooking liquid.

2. 2

   Fry chopped 4 slices bacon over medium heat, until crisp. Set aside on paper towels, and drain fat from pan.

3. 3

   Add 2 Tablespoons butter to pan over medium heat. Once butter has melted, add 2 cloves garlic and saute until fragrant, about 30 seconds.

4. 4

   Add in 1/3 cup milk and 3 Tablespoons cream cheese . Bring to a boil, then reduce heat and simmer on low for 5 minutes.

5. 5

   Add 1 1/2 cups frozen peas and cooked bacon. Season to taste with salt and pepper.

6. 6

   Toss cooked pasta with sauce, 1/2 cup basil, and 1/2 cup parmesan cheese, along with reserved pasta water, as needed, to obtain your desired consistency.

7. 7

   Enjoy!