The weather has been absolutely gorgeous.
The colors this time of year are just breathtaking- aren’t they?.
I’m trying to get outside as much as possible before we are holed up for the winter.
I get to look at this beautiful tree while I do dishes. The dishes are getting done in record time lately 🙂
It seems that we have been rushed to get meals on the table the last few days.
This recipe is an oldie but a goody.
I almost always have everything on hand and can have it on the table in 20 minutes.
Start out by boiling a potful of water. I used organic brown rice penne pasta.
Grate about a cup and a half of parmesan cheese.
The peas are great for color and add a *little* bit of your daily intake of green.
I served this pasta with warm sour dough.
- 1 bag of organic brown rice pasta
- 6 strips of bacon
- 1 cup of peas
- 1 cup of cream
- 1½ - 2 cups of grated parmesan
- 1 stick butter
- 1 clove garlic
- squeeze of lemon juice
- Boil a potful of water and cook the pasta according to the directions.
- Cut the bacon in small pieces and brown until they are crispy.
- Meanwhile melt the butter in a saucepan and add the minced garlic.
- Cook for a minute.
- Then add cream and cheese.
- Let cook until thickened.
- Add a splash of lemon juice and salt to taste.
- When the pasta has a couple of minutes left - throw in the peas.
- Pour the sauce on the drained cooked pasta and peas - sprinkle on the bacon and more grated parmesan.