Rigatoni with Peas and Bacon

It was such a cold day one afternoon, right in the middle of November, so I decided to make some
pasta again. Rigatoni is somewhat of a thicker pasta compared to the other ones and usually goes nice
with a tomato-ee/acidic sauce, but I wanted to incorporate my left over bacon with this dish so maybe next
time. This is so fast to make, you barely need to chop up anything for this dish. Peas are the overlooked type of greens and are barely ever used. They're high in Vitamins K and C, and contains a pretty good amount of antioxidants. They're EXTREMELY low in fat and only cost 1 dollar for a huge packet at your neighborhood market



















Prep Time: 2 minutes
Cooking Time: 10 minutes

Ingredients

Rigatoni
2 strips of bacon
1/2 cup of peas
2 garlic cloves
1/2 cup of heavy whipping cream
1/2 cup of milk
Salt and Pepper

Directions

1. Fill your pot with water and bring it to the boil, remember to add some salt and olive oil in the pot
so your pasta does not stick together. Cut up your bacon strips into strips and mince up your garlic. Get a nice skillet and turn up the heat to medium - high. Remember since we're cooking with bacon we don't need to use a lot of olive oil since bacon has some natural fat already.

2. As your water pot comes up to the boil, throw in your rigatoni and let it boil for about 8 minutes. At this time throw in your bacon strips and minced garlic in the pan. Since the bacon strips are thin and cut up they don't need as much time to cook and crisp up. Once 5 minutes has past  throw in your peas, milk, and cream. Reduce your cream sauce down until you got the texture you want it to be.

3. As your Rigatoni is done boiling, drain it and throw it in with your creamy sauce. Give it a nice mix so your pasta and absorb and coat itself. Don't forgot to season with Salt and Pepper. Garnish it off with some parsley and Parmesan cheese. Serve it up!

Fast. Easy. and Simply Delicious