It's time to move on and get back to my normal routine. We made it home safe and sound and we were all somewhat relieved to be home. Colin spent the night with my mom since they got home before us. When he came home the next day it was as if he was seeing our house for the first time. He kept saying, "I remember that couch!" or "Do you want to go see my room with my car covers?" I would just love to know what was going on in his little mind. I wonder if he thought we had left that place forever? Needless to say, he was thrilled to be home.
Well since it isn't spring anymore, perhaps I should change the title to "Summer Pasta." When we started our CSA program earlier in the season, I had to get my mind back into the fresh veggie mode. I happen to love this mode and love pushing my creative limits.
This pasta certainly isn't what I would deem creative but it was a chance to clean out the pantry and fridge a bit. It is very flexible in terms of what you might have on hand.
3/4 lb penne pasta
4 strips bacon
1 large shallot, chopped
1 cup fresh peas
1 cup sliced mushrooms
1/4 cup prepared (or fresh) pesto
1/3 cup heavy cream
1/2 cup chicken stock
Fresh grated Parmigiano-Reggiano cheese
1. Bring a large pot of salted water to a boil. Cook pasta according to directions on package for al dente.
2. Meanwhile, in a large skillet, cook bacon until crispy, reserving about 1T. bacon drippings. Crumble and set aside.
3. Cook shallot in reserved bacon drippings untiil opaque, about 2 minutes.
4. Add mushrooms and cook for 3-4 minutes more.
5. Add fresh peas and cook for another 1-2 minutes.
6. Reduce heat to medium-low and add chicken stock, pesto, and heavy cream. Cook until heated through and reduced slightly.
7. Drain pasta, reserving a 1/2 cup of the cooking liquid for later use.
8. Add the pasta to the skillet and toss to combine. If it's too dry, add the 1/2 cup pasta water.
9. Garnish with freshly grated parmigiano-reggiano and serve.