This is a wonderful, easy, plentiful weeknight dinner, and for the family of three that we are, it lasts a couple of days, providing enough leftovers for another dinner or at least a couple of lunches. Few dishes beat pasta on a busy day, especially when it has vegetables and protein combined.
My favorite pasta is Barilla Plus Multigrain because it’s made from multiple grains and legumes like barley, spelt, lentils, chickpeas, oats, and flax, and doesn’t taste heavy as some healthy pasta do.
MULTIGRAIN PASTA WITH TURKEY BACON, PEAS AND BASIL RECIPE
YIELD: 4 TO 6 SERVINGS
TOTAL TIME: 30 MINUTES
This pasta is made with a light cream sauce. If you would like a richer cream sauce, increase the amount of cream.
I used frozen peas, which took 4 minutes to cook in the microwave, saving me a lot of time.
12 ounces uncured turkey bacon
14 oz multigrain rotini or penne
1/3 cup olive oil
4 garlic cloves, minced
Sea salt and ground black pepper, to taste
¼ teaspoon ground nutmeg
3/4 cup heavy cream
1/2 cup dry white wine
2 cups cooked peas
½ cup grated Romano cheese, plus more for serving
½ cup chopped basil
Place a single layer of bacon slices on a large microwave-safe plate and cover with a paper towel. Microwave on high 6 to 7 minutes until the bacon is cooked and crispy. You will need to proceed in two batches. When the bacon is cooled, transfer it onto a cutting board and chop it into 1-inch pieces.
Meanwhile, bring a pot of salted water to a boil. Cook pasta according to package directions. Drain.
Place the olive oil and garlic in a large skillet over medium heat. Sauté the garlic until golden, 2 to 3 minutes. Add salt, pepper, nutmeg, cream, wine and cooked peas. Allow to heat up, 2 to 3 minutes. Add the cooked pasta, grated cheese, chopped basil, and chopped bacon. Gently toss several times to coat the ingredients with the sauce. Taste and adjust seasoning, if necessary.
Serve warm sprinkled with grated Romano cheese.