This year, spring has been delayed in my neck of the woods. But the sun is starting to come around, making me dig through cookbooks for lighter, fresh fare. When I saw this veggie-packed pasta from Kate McDermott’s Home Cooking, it really fit the bill!

The original recipe called for precooking the bacon, but I wanted to make it more of a one-saucepan kind of meal. That also allowed me to cook the veggies in some of the bacon drippings for even more fantastic flavor!

Feel free to use whichever pasta shape you prefer. The original recipe calls for fettuccini, but I used penne. Gluten free pastas taste great, as well!

Spring Pasta with Peas, Mushrooms, and Bacon
(Original recipe: Home Cooking by Kate McDermott)

8 oz bacon, cooked and chopped
3 cloves garlic
8 oz mushrooms, sliced
2 C peas, fresh or frozen
1/4 C chicken broth
1/4 C half and half
8 oz pasta of your choice
1 C grated Parmigiano-Reggiano
1/2 C fresh basil, chopped
Salt and pepper to taste

In a pot, cook the pasta according to package directions. Drain and set aside.

In a separate saucepan, cook the bacon. Drain the fat on paper towels and set aside, reserving 1 TBSP of bacon fat in the pan.

Add the mushroom slices and cook until they begin to soften. Add in the garlic and cook for an additional 1 minute.

Add the peas and chicken broth. Turn up the heat and allow to simmer for 3-4 minutes.

Add the half and half, and cook for another 2 minutes, while stirring.

Add the cooked and drained pasta, cooked bacon, grated Parmigiano-Reggiano, and chopped basil. Toss to combine, making sure to coat the pasta evenly. Salt and pepper to taste.

Serve topped with extra chopped fresh basil and Parmigiano-Reggiano.