I have to admit.I don’t cook a whole lot in the summer.
Summer is such a wee tiny bit of our Wisconsin weather and I feel like I need to take advantage of every little minute of it. This means I avoid grocery stores and kitchens as much as possible.
(And computers too!)
But regardless of the weather, I love a quick easy pasta dish that comes together easily –just like this one!
I hope you enjoy it the way I did.
Off to pick up my little man from soccer camp and to put my face to the sunshine!
Here’s What You Need: (Serves 2 adults and 2 kids, but easy to double)
1 package whole wheat tortellini (Like Buitoni)
1 cup or so of spring peas*
3 pieces of bacon, diced (I like the turkey bacon from Applegate Farms because it is nitrate free!)
1/4 cup or so of diced onion
Salt and Pepper
Extra Virgin Olive Oil
Shaved parmesan and Romano
Here’s What You Do:
Preheat oven to 425. Cook pasta according to package directions al dente and then drain and set aside. (Add salt and pepper along with a 1/2 capful of evoo to the pasta to prevent from sticking and to add flavor.) Add the peaso, bacon, and onion to a cookie sheet and add 2 capfuls of evoo. Season generously with salt + pepper and a good dash of thyme. Stir to coat and roast for 10-13 minutes, stirring a few times. Scrap the bottom of the cookie sheet to get the yummy crusty baconness off the bottom. Add the noodles to the top and stir everything together gently. Add in the shaved cheese and additional S+P to taste.
My kids get weird about mixing things so I pulled the pasta out and gave it a good dash of parmesan and then I put some peas on their plates in separate compartments. They love bacon so a good piece of extra bacon on the side is always appreciated–especially when it’s nitrate free!
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