Recently I was at one of my favorite Italian restaurants in NYC. I tried my friend’s pasta dish – it was absolutely heavenly! Corkscrew pasta with prosciutto and peas, in an over-the-top butter and truffle oil sauce. A few days later, I decided to adapt it. This version is dairy-free. Plus, even with lots of olive oil, it is still lighter than the original version.
Penne with Turkey Bacon and Peas (serves 2)
Ingredients:
• One cup dry penne (I used Barilla Plus, you can use whole wheat if you like)
• Three strips turkey bacon, sliced into thin strips width-wise
• Two cloves garlic, minced
• Quarter cup frozen peas
• Three tablespoons olive oil
• Two teaspoons non-dairy light buttery spread
• Salt to taste
• Reserved pasta water
Cook pasta to al dente, per directions on the box
Defrost peas in microwave, about thirty seconds on high
Heat skillet on medium heat, add olive oil, turkey bacon, and garlic to pan.
Once bacon is cooked and garlic is sweating but not brown (about 3-4 minutes), toss in penne and peas.
Add salt to taste.
Mix in buttery spread and two tablespoons pasta water.
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