This is a recipe I got years ago from one of my mom’s cookbooks that’s dedicated entirely to pasta dishes. The first thing you should know is that the cream sauce is super light, so, in my opinion, this makes both an excellent lunch or dinner accompaniment. Also, it’s good hot or chilled, so it is perfect for a lunch box option because you can make it the night before (and either reheat or not!).
The original recipe calls for pancetta, but I sub in turkey bacon and really like it. As long as you’ve got something salty in there (bacon, prosciutto, pancetta, etc.) you’ll be good.
You will need:
1 16 oz. box of farfalle (bow-tie) pasta
1 small onion, chopped
2 sprigs fresh tarragon
2 tbsp. olive oil
1/2 cup organic chicken broth
1 cup heavy cream
1/2 cup freshly grated parmesan
salt & pepper to taste
3 slices turkey bacon (or equivalent), cooked until slightly crispy, then chopped
1 1/2 cups frozen green peas
In a deep frying pan, sauté your onion in olive oil until lightly browned. Add tarragon, chicken broth, and cream. Bring to a boil and then turn down to a simmer. Mix in frozen peas and turkey bacon. Add 1/4 cup of the parmesan and stir until cheese has melted into sauce. Add the remaining parmesan one tablespoon at a time until sauce thickens.
NOTE: You want the sauce to thicken to the point that it will stick to the noodles a bit. You may need a bit more parmesan than a 1/2 cup.
Pour the sauce over cooked farfalle. Enjoy hot or chilled!