| Ingredients: | |
| 1 Box | Dried Pasta Shells |
| 10 | Slices of smoked bacon, cut into 1/2" cubes |
| 1 T | Butter |
| 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 | Salt |
| To Taste | California Garlic Pepper Blend |
Instructions:
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!