In looking at my recent posts, I realize they certainly do lack for diversity. Soup. Dessert. Pasta. Pondering how I might defend myself, I figure honesty is really the best policy.
Sure, I eat food other than pasta (and I definitely am not the sole consumer of the array of baked deliciousness recently featured); however, let’s just be honest with each other, shall we? We all have our fall back dishes, a tried and true variation that comes together in a hitch, can be modified into a classy enough dish to serve guests, and simple enough one to fulfill the desire for a homemade meal at the end of a crazy day. Mine happens to involve pasta. And today’s pasta involves left over spinach, the season’s last sugar snap peas (sad day!), fresh frozen English peas, spring onions, a small amount of bacon, and cream cheese that when combined, make it a joy to eat.
Casey and I enjoyed ours out the patio, which I will admit is probably the only time we will be using our new patio furniture now that the weather has graced us with 105+ temperatures. When I left the house at 5 AM this morning, outside temp was 81. That’s right, at 5 AM, our weather was in the 80s.
- 2 to 3 spring onions, thinly sliced
- About 1 cup chopped sugar snap peas
- 3/4 cup frozen peas
- Two large handfuls of spinach
- Pinch of red pepper flake (optional)
- 2 -3 strips of bacon, cooked to crispy perfection previously (about 1 strip of bacon per serving)
- 3 oz reduced fat cream cheese
- 1/4 cup chopped fresh parsley
- Zest for 1 lemon
- Salt (enough for boiling pasta and flavoring sauce) and pepper to taste
- 1/2 dried pound farfalle pasta
In a large pot, bring enough water to cover the pasta to a boil. Add a generous portion of salt. Once boiling, add the pasta and cook per directions on the box.
While the pasta cooks, add one tablespoon olive oil to a sauté pan and turn the heat to medium/medium-low. Very thinly slice the onions and to the pan, stirring occasionally as they cook, until translucent. Season with salt, pepper, and red pepper flakes at this time. While the onions cook, wash and slice the sugar snap peas. Add sugar snap peas to the pan. Add the frozen peas at this time. Once the onions and English peas are soft, add the cream cheese.
Your pasta should be finished (or almost finished) at this time. Reserve 1 cup pasta water, and drain the remaining water when finished. Return the pasta to it’s pot, and add the vegetables from the sauce pan and the fresh spinach. Stir gently to allow the heat from the pasta to melt the cream cheese. Add the pasta water, in 1/4 cup installments to help thin the sauce. Add as much or little pasta water as you like.
Serve in shallow bowls, garnished with lemon zest, fresh parsley, and the crumbled bacon. Enjoy with a glass of white wine on the patio.