Creamy Farfalle with Bacon and Peas Recipe

Creamy Farfalle with Bacon and Peas Recipe
Almost everybody loves pasta, and this Creamy Farfalle Pasta with Bacon and Peas is absolutely delicious. It can be put together in 20-30 minutes hands-on time and it bakes for about 30 minutes. You can put this pasta bake together ahead and bake it just before dinner, or bake it early and reheat it later.
One shortcut that makes this quick is the versatile Basic Cream Soup Mix, which, if you have it on your shelf, is a timesaver for dozens of creamy soups and main dishes.

12 Servings

8 ounces thick bacon, chopped

1 large onion, chopped

8 ounces farfalle pasta

2 cups water
1 1/2 cups Basic Cream Soup Mix

2 cups Italian Blend Cheese (Asiago, Parmesan, and Romano), or Parmesan, divided

2 cups frozen petite peas

  1. Preheat oven to 350°.
  2. Cook the bacon in a large skillet until crisp. Remove from the skillet to drain; pour off all but 1 tablespoon bacon fat.
  3. Add the onion and let sauté until softened.
  4. While the bacon is cooking, bring a pot of salted water to a boil, add the pasta and cook until al dente (mine takes 11 minutes). Pour into a strainer and drain well.
  5. While the pasta is cooking, whisk together the water and cream soup mix in a microwave-safe bowl or glass measuring cup. Microwave 3 minutes; remove from the oven and whisk. Microwave an additional 3 or 4 minutes or until boiling.
  6. Whisk, then add 1 cup of the Italian cheese blend.
  7. When the cheese is melted, stir in the bacon, cooked onions, and drained pasta.
  8. Stir in the peas and transfer the mixture to a 9" x 13" glass baking dish. Bake 30-35 minutes or until bubbly.

Amount Per Serving
Calories 263 Calories from Fat 106
Percent Total Calories From: Fat 40% Protein 19% Carb. 41%

Nutrient Amount per Serving
Total Fat 12 g
Saturated Fat 7 g
Cholesterol 18 mg
Sodium 424 mg
Total Carbohydrate 27 g
Dietary Fiber 1 g
Sugars 0 g
Protein 12 g

Vitamin A 3% Vitamin C 14% Calcium 0% Iron 4%

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Content copyright © 2023 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.