Ingredients

• 8 ounces farfalle pasta
• 3 stripss bacon
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 8 ounces baby bella mushrooms , sliced
• 1 small onion , diced
• 3 cloves garlic
• 0.75 cups half-and-half
• 1.5 cups peas
• 1 teaspoon dried thyme
• 1 tablespoon lemon juice
• salt and freshly ground black pepper to taste
• 0.5 cups grated Parmesan cheese
• 1 tablespoon fresh parsley

Instructions

1. 1 Bring a large pot of salted water to a boil. Add farfalle and cook until tender with a bite, about 11 minutes, stirring occasionally. Drain pasta, reserving 1/2 cup of pasta water to thin the sauce later if needed.
2. 2 Meanwhile, heat a large skillet over medium heat. Add bacon; cook, turning occasionally, until crisp, 3 to 5 minutes. Transfer bacon to a paper towel to drain. When cool enough to handle, crumble and set aside. Remove bacon grease from skillet.
3. 3 Heat oil and butter in the skillet over medium heat; add mushrooms and onions. Cook until onions are translucent and the moisture in mushrooms is starting to evaporate, 3 to 5 minutes, stirring occasionally. Stir in garlic, and cook until fragrant, about 30 seconds.
4. 4 Reduce heat to low, stir in half-and-half, peas, and thyme. Bring to a gentle simmer, and cook until peas are heated through and sauce has started to thicken, 3 to 4 minutes. If sauce is too thick, add a little reserved pasta water to thin.
5. 5 Stir in lemon juice and season to taste with salt and pepper. Sprinkle with Parmesan cheese, garnish with crumbled bacon and chopped parsley, and serve immediately.

Nutrition per serving