- Prep Time
- 10 mins
- Total Time
- 30 mins
- Serves
- 4
Ingredients
- 2 cups
- fusilli pasta, uncooked
- 500 mL
- 2 strips
- bacon, finely diced
- 2
- leeks (white part only), thinly sliced lengthwise
- 2 cups
- snap peas, ends removed, cut in half
- 500 mL
- 1 cup
- coarsely chopped parsley
- 250 mL
- 1/2 tsp
- salt
- 2 mL
- pepper to taste
Method
- Step 1
- Bring a large pot of salted water to a boil and cook pasta according to package directions. Meanwhile, in a large deep-sided skillet, cook bacon over medium heat until fat starts to render and bacon begins to brown. Add leeks and cook until softened. Set aside.
- Step 2
- Drain pasta, reserving the cooking water. Set pasta aside. Place cooking water back on stove to simmer. Add peas to simmering water and blanch until tender-crisp, about 2 min. Drain peas, reserve 1/2 cup (125 mL) cooking water and run peas under cold water to stop cooking.
- Step 3
- Add cooked pasta to skillet with bacon and leeks. With heat on low, stir in reserved cooking water, 1 tbsp (15 mL) at a time, to desired consistency. Stir well. With heat off, stir in peas, parsley, salt and pepper. Toss well.
Nutritional Facts Per Serving
- Nutrition Description:
- 1/4 of the recipe
- Calories:
- 310
- Fat:
- 6
- Carbs:
- 53
- Fibre:
- 3
- Cholesterol:
- 10 mg
- Protein:
- 11
- Sodium:
- 450 mg
