Fusilli with Creamy Pancetta-and-Pea Sauce

Fusilli with Creamy Pancetta-and-Pea Sauce
Photo by Becky Luigart-Stayner

Ingredients

  • ¼ teaspoon black pepper
  • 1 ¼ cups (5 ounces) grated fresh Parmesan cheese, divided
  • 2 ½ cups frozen green peas, thawed
  • 2 tablespoons all-purpose flour
  • 1 cup diced onion
  • ¼ cup chopped pancetta or bacon (about 1 ounce)
  • 1/3 cup chopped fresh basil
  • + 7 more ingredients
    • ¼ cup (2 ounces) 1/3-less-fat cream cheese
    • Cooking spray
    • ¼ teaspoon salt
    • 2 cups 1% low-fat milk
    • 5 cups hot cooked fusilli (about 4 cups uncooked short twisted spaghetti)
    • 1 garlic clove, minced
    • 1 teaspoon olive oil

Heat a nonstick skillet coated with cooking spray over medium heat. Add pancetta; cook 1 minute or until browned. Place pancetta in a large bowl. Heat oil in pan. Add onion and garlic; sauté 7 minutes. Add onion mixture to pancetta. Place flour in pan. Gradually add milk; stir with a whisk until ...

View full recipe at My Recipes

Comments


Best Wine Deals

See More Deals





Snooth Media Network