creamy bacon farfalle

!ell lets be honest, I don't cook much during the summer. We grill a lot and I make a few different pasta salads. My new summer fav is the one Ashley posted below. It is awesome cold with Feta!!

Another favorite pasta salad Gretel and I created by sharing ideas and substitutions back and forth and viola!! delish pasta.

CREAMY BACON FARFALLE

handful pine nuts (about 1/2 cup)
6- 8 mushrooms sliced
1 c. frozen peas
1 bunch asparagus cooked and cut into 1-2 inch pieces
a handful (about 1/2 cup) cooked and crumbled bacon. ( I buy the Kirkland brand cooked bacon from Costco- LOVE IT)

1 cup half and half
1 c. chicken broth
2-4 T butter
1 clove garlic ( I like the minced garlic)
2 T. lemon juice
1 c. parm cheese
cornstarch

1 lb farfalle cooked and drained.

In a large skillet toast pine nuts. Then add butter, garlic, mushrooms and bacon saute until soft. Add asparagus and frozen peas- cover and simmer on low.

In a small sauce pan warm broth over med heat. In separate bowl mix 2 T cornstarch and 1/4 c. of the cream add rue to broth and stir until thick. Add the remaining cream (3/4 cup) lemon juice and 1/2 c parm cheese.

In a large bowl combine cooked mushroom/bacon/pine nuts, sauce and noodles. Depending on your veggie to noodle ratio you may not want to use all of the noodles. This pasta is also great with grilled chicken left over from a previous day of grilling! Sprinkle with remaining parm cheese and enjoy!!