Creamy Bacon, Feta and Pea Pasta with Sage | Easy Entertaining

This was one of the "honeymoon" inventions - we stayed in a self catering cottage for most of our holiday, which allowed us to happily cook for ourselves. As we didn't want to waste food, or come back home with a random assortment of half-used ingredients, we tried to buy items that we could use in a number of dishes resulting in minimal wastage.

This pasta could also be called "What's Left in the Fridge" - but it doesn't sound quite as appetizing. We were given beautiful, clear autumn days - with cool air and weak sunshine - but when the rain came, we rejoiced. With a roaring fire, comfortable couch, movies and blankets to snuggle under - this pasta is the perfect accompaniment to those cooler evenings. There's optional chilli if you'd like a bit of extra heat, but it's perfectly family friendly as is.

Creamy Bacon, Feta and Pea Pasta with Sage 
Serves 2

2 cups cooked pasta - penne works wonderfully
knob of butter for frying
1 cup cream
125g bacon
1/2 cup peas
1/4 cup feta, crumbled
fresh sage leaves
Chilli flakes (optional)
salt and pepper to taste

Place the butter in a wide based saucepan (or fairy deep frying pan) and place over a medium-high heat. Slice the bacon into thin bite-sized slices, and fry until almost crisp. Add the sage leaves and fry for a minute or so. Add the cream and allow to bubble rather vigorously for 3-4 minutes, until reduced and thickened slightly. Reduce the heat to low, add the feta and peas and allow to slowly simmer for another minute. Check for seasoning and add salt and pepper as required, and chilli flakes if using.

Add the cooked pasta to the sauce, and stir until well covered. Serve immediately.


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