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National Pinot Grigio Day is right around the corner, coming up THIS Friday May 26th and it’s a great way to kick-off Memorial Day Weekend. To celebrate, I am cooking up this delicious Roasted Garlic Farfalle Pasta with Bacon and Peas.
It’s a nice light pasta dish with a hit of salt from the bacon, paired with the brightness of the peas in a creamy garlic sauce. I used frozen peas, but if you can find fresh peas – that’s even better!
This farfalle dish is a super simple recipe and pairs well with Cavit Wines’ Pinot Grigio. It’s also super easy to whip up on a Friday night for a fancy meal at home.
Pinot Grigio is a very easy wine to drink and pairs easily with most dishes. However I love it with a nice creamy pasta dish with perfectly al dente noodles. I would drain your pasta maybe 3-4 minutes before it’s fully done as the pasta will continue cooking when you toss it with the sauce.
Here’s the recipe!
ROASTED GARLIC FARFALLE PASTA WITH BACON + PEAS
- 1 head of garlic
- Olive oil
- 1 lb Farfalle Pasta
- 1 package bacon, roughly chopped
- 1/2 cup sundried tomatoes, sliced
- 1 medium onion, chopped
- 3/4 cup low-sodium chicken broth
- 1 cup heavy cream
- 1/2 cup Parmasean cheese, grated
- 1 cup frozen peas, thawed
- Preheat oven to 400F
- Cut the top off your head of garlic, place in an oven safe dish. Drizzle with olive oil and roast in the oven for 20-25 minutes until the cloves feel soft. Remove from oven, let cool and then finely chop the garlic.
- Bring a large pot of salted water to a boil. Cook pasta following package directions and set aside.
- In a large dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Cook until crispy and remove with a slotted spoon to a plate, leave the bacon fat in the pan.
- In the same pan saute the onions until soft and brown. Add sundried tomatoes and cook for 2-3 minutes more.
- Deglaze the pan with chicken broth, bring to a simmer and scrape up any brown bits in the bottom of the pan. Let liquid reduce to about half.
- Add heavy cream to your sauce, bring to simmer and add garlic. Cook for 5 minutes until thickened. Add Parmasean cheese to sauce and season with salt and pepper. Mix well and then add your peas.
- Pour your sauce over your pasta and gently toss. Garnish with your crispy bacon and enjoy!
Happy Pinot Grigio Day!