|1 Box||Dried Pasta Shells|
|10||Slices of smoked bacon, cut into 1/2" cubes|
|1 T||Olive Oil|
|2 Cups||Asparagus spears, tips removed and spears diced|
|2||Garlic Cloves, minced|
|Pinch||Red Chili Flakes|
|1/2 Cup||Heavy Whipping Cream|
|1 T||Lemon Zest|
|2 Cups||Fresh Peas|
|Small bunch of fresh mint, leaves picked and finely chopped|
|1 Cup||Grated Parmesan Cheese|
|To Taste||California Garlic Pepper Blend|
1) Bring a large stockpot of salted water to a boil and cook the pasta according to package directions (al dente). Drain, reserving 1/4 cup of the cooking liquid and set aside.
2) While the pasta is cooking, heat a large pan over medium-heat and add butter and olive oil. When melted together, add the bacon and fry, stirring often, until crispy and golden brown (5 to 6 minutes)
3) Stir in the diced asparagus, garlic and chili flakes and cook for 2 minutes. Add the cream, zest, peas, chopped mint and reserved asparagus tips. Season with a good pinch of salt and Garlic Pepper Blend and bring to a simmer. Cook for 3-4 minutes, until the cream has started to thicken beautifully.
4) Fold the pasta shells into the sauce along with the reserved pasta cooking liquid, then stir in the parmesan cheese. Enjoy!