Today was a good day for eating. When P. and I rolled out of bed we rolled our way to Dinkel’s. Custard. Bismarck. You want one. Their coffee is pretty good, too.
For dinner, we pulled out Gordon Ramsay’s “Cooking for Friends,” a Christmas present that last yielded lemon-feta-basil pasta. I do plan to move beyond the pasta section eventually, but if all the pasta recipes are keepers like the lemon-basil stuff and tonight’s farfalle, I’ll be in no hurry.
- 14 oz dried farfalle (or penne, or shells, or ziti – something short and thick)
- 2 tbsp olive oil
- 5 oz thick-sliced lean bacon, chopped (I substituted about 7 oz of diced ham steak, since I had it in the house courtesy of Pork Lady)
- 1 large garlic clove, minced (I used three, and that was an awesome plan)
- 1.5 cups heavy cream
- 1 cup green peas, thawed if frozen
- 2/3 cup freshly grated parmesan cheese, with a little more for sprinkling on top
- small handful each of fresh sage and flat leaf parsley, leaves only (I chopped these finely)
Cook the pasta according to the directions until it is al dente.
Heat the oil in a large saucepan and then add the bacon. Fry over high heat until bacon is golden brown (3-4 minutes). Add the garlic and fry for a minute. Pour in the cream and bring to a boil. Let simmer until reduced and thickened slightly, about 5 minutes. Tip in the peas, bring to a simmer, and cook for 3-4 minutes. Stir the grated parmesan into the sauce, then taste and add salt and pepper to your liking.
When the pasta is ready, drain it in a colander and immediately tip it into the sauce. Add the herbs and toss the pasta until well-coated with the creamy sauce. Divide among warm plates and sprinkle with a little more parmesan before serving. Serves 4.
It’s incredibly rich, filling comfort food. And there’s enough for lunch tomorrow.