Using canned artichoke hearts brings this creamy pasta together in no time!
|1 lb||(450g) Fettuccine|
|6||Slices Schneiders® Bacon, chopped|
|1 cup||(250 mL) Mushrooms|
|2||Cloves of garlic, minced|
|2.5 cups||(625 mL) Whipping cream (35%), divided|
|2 tbsp||(30 mL) Fresh lemon juice|
|1||(14 oz/398 mL) Can artichoke hearts, drained|
|1 cup||(250 mL) Frozen peas|
|.5 cup||(125 mL) Chopped fresh parsley|
|1.5 cups||(375 mL) Freshly grated Parmesan cheese, divided|
|Pinch of nutmeg|
|1 tsp||(5 mL) Lemon zest|
|Salt and pepper|
COOK pasta in salted water according to package directions.
COOK bacon in a large skillet for 5-7 minutes or until slightly crispy. Add onions, mushrooms and garlic, cook for 5 minutes. Stir in 1 cup (250 mL) cream, lemon juice, artichoke hearts and peas.
ADD pasta to pan and toss to coat. Add remaining cream, 1 cup (250 mL) Parmesan cheese, nutmeg and lemon zest.
GARNISH with remaining cheese and parsley.
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