Spring Parmesan Pasta

🧂 Ingredients

• 1 pound corkscrew shaped pasta
• 4 slices bacon

  , chopped
• 2 tablespoons butter
• 1 medium onion

  , minced
• 1 pound fresh swiss chard or spinach
• 2 cups fresh peas

  , or 1-10 oz. bag frozen peas
• ½ cup finely shredded Parmesan cheese

Instructions

• 1 Bring a large pot of salted water to boil and cook the pasta per the package
  directions. Drain the pasta but reserve 1 cup of the cooking water for the
  sauce.
• 2 While the pasta is cooking, heat a very large skillet or heavy wide pot over
  medium to medium high heat and add the bacon to the pan. Cook the bacon until it
  is crisp and remove it to some paper towels to drain.
• 3 Add the butter to the bacon grease in the pan and then add in the onion. While
  the onion is cooking, remove the stems from the Swiss chard, and then chop the
  leaves and the stems separately. Add the stems to the pan with the onion and
  cook for 3-4 minutes or until the onion and the Swiss chard stems begin to
  soften. Add in the green leaves and the peas and continue to cook, over medium
  heat until the greens have wilted and the peas are tender, another 3-5 minutes.
• 4 Add the bacon, Parmesan and pasta to the pan and stir to combine everything
  loosely together. Add in about ½ of the pasta water to the pan and continue to
  stir until a creamy sauce forms. If the pasta still seems a little dry, add the
  remaining pasta water. Sprinkle with more cheese and serve immediately.

Nutrition Info