Skillet Linguine With Bacon And Peas Recipe 485

Steps:

• Ingredients Cooking Instructions In a large skillet, over medium high heat, heat broth until it comes to a simmer. Reduce heat to maintain a simmer. Add uncooked Linguine. Cover and cook, stirring frequently, for 10 to 11 minutes or until pasta is tender. In a small bowl, stir together soup and milk. Pour soup mixture into pasta. Season with salt and pepper. Add bacon and peas. Cook, covered, stirring occasionally, for 5 minutes or until hot and bubbly. Stir in Parmesan cheese. Tips: Substitute cream of chicken soup for the cream of chicken soup with herbs. Stir in 1/4 teaspoon garlic powder and 1 teaspoon Italian seasoning. Substitute 1/3 cup fully-cooked bacon pieces for crumbled bacon.

Steps:

• Boil the pasta until al dente, then drain and rinse under cold water until cool.
• Meanwhile, cook the bacon in a nonstick skillet over medium heat until crispy, 5 to 7 minutes. Remove to a paper towel-lined plate. Then crumble or chop into small pieces.
• Combine the pasta with the bacon, carrots, peas, onions, mayonnaise, yogurt, lemon zest and juice in a large bowl and toss until coated and fully mixed together. Season generously with a pinch of salt and give another toss.
• Garnish with the parsley leaves if using. Cover and chill the pasta salad for about an hour.

Steps:

• In a large skillet over medium-high heat, cook bacon until crisp. Drain on paper towels, reserving 2 tablespoons drippings in skillet. Add next five ingredients to drippings. Reduce heat to medium; cook, covered, stirring frequently, until vegetables are crisp-tender, 10-15 minutes. Sprinkle with salt and pepper. Cut sausage diagonally into 1/2-in. slices; place on top of vegetables. Reduce heat; simmer, covered, stirring frequently, about 10 minutes. Crumble bacon; sprinkle on top.

Steps:

• Bring a large pot of lightly salted to a boil. Meanwhile, cut sliced bacon crosswise into thin slivers, or slice pancetta into julienne. Add pasta to boiling water and cook to taste.
• While pasta is cooking, place a large skillet over medium heat, and add 2 tablespoons olive oil and the butter. Add bacon or pancetta and a sprinkling of pepper, and fry until golden and crisp. Immediately add frozen peas and stir for a minute or two. Add crème fraîche or heavy cream and chopped mint.
• Reserve 1 cup of the pasta cooking water, and drain the pasta. Add pasta to the skillet and stir. Add lemon juice, and adjust salt and pepper to taste. Bring to a simmer, then remove from heat. The mixture should be thick; if desired, a splash of the pasta water may be added to the sauce to thin it slightly. Add Parmesan and stir to mix. If desired, serve with a green salad.