Bacon and Artichoke Pasta

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Bacon and Artichoke Pasta
  • Prep Time: 30
  • Total Time: 30
  • Servings: 6.0
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About this Recipe

Using canned artichoke hearts brings this creamy pasta together in no time!

Ingredients

1 lb (450g) Fettuccine
6 Slices Schneiders® Bacon, chopped
1 Onion, 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

Directions

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.

Notes

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