1809. FUSILLI with ALFREDO SAUCE, PEAS and BACON

yields four servings


12 oz fusilli
8 slices bacon
1 cup shredded carrots
2 cups frozen peas
1 cup alfredo sauce
1 1/2 teaspoon each chopped garlic and Dijon mustard
freshly ground pepper, to taste

Boil fusilli as package directs, reserving 1 cup cooking water before draining. Meanwhile pan fry bacon in a large nonstick skillet until crisp. Drain on paper towels; coarsely crumble. Pour off all but 1 tsp fat from skillet. Heat skillet; add shredded carrots and sauté 1 minute until almost tender. Add frozen peas, Alfredo sauce, garlic and mustard, and pepper to taste. Bring to a simmer. Toss with drained pasta, bacon and reserved cooking water as needed.


bacon recipe courtesy of: "Woman's Day Kitchen, Woman's Day, April 1, 2007