Sometimes I get really tired of red sauce.  I always have to wear shirts that I’m okay with getting spots on because I tend to slurp.  I usually end up fixing any red sauce that comes out of a bottle since public demand requires things to be a bit on the bland side in order to please the bulk of the customers.  And after 28 years of eating that same bowl of pasta and sauce, I just need something different once in a while.

Luckily, pasta is a food that can easily take on flavors other than marinara.  That’s why you can find a lot of different dishes at good Italian food places that don’t involve red sauce!  I’ve already given you  fantastic recipes for my alfredo sauce and meat sauce (also called a “ragu”).  I’ve also shared other toppings for pasta – a veggie saute and a sundried tomato, asparagus and feta combo.  All four of these are amazing, but I think that this newest one is my favorite thus far!

Peas and Pancetta Pasta Topper
Servings: 3
PointsPlus Per Serving: 5 PP

Ingredients

  • 1 1/2 cups frozen or fresh green peas, 4 PP
  • 1 small onion, diced
  • 1/3 cup diced cooked ham, 1 PP
  • 1 tsp minced garlic
  • 1 tbsp balsamic vinegar
  • 3 tbsp parmesan cheese, 2 PP
  • 4 slices center-cut bacon, 2 PP
  • 2 tbsp Smart Balance light buttery spread, 4 PP

Directions
1. Get out a large non-stick skillet and place in your bacon. Turn it to medium heat and cook up that bacon until it’s fully cooked, but not crispy. Take out the bacon to cool, but leave the drippings in the pan.

2. Take your garlic and diced onion and put that right into the bacon drippings. Let it cook for a few minutes and then toss in the ham and peas. Cook for another five minutes or so until everything is warmed. Add the buttery spread and balsamic vinegar and stir until the spread is melted.

3. Put a lid over it all and let it simmer for a few more minutes. Once it’s done, divide over your favorite noodle, top with one tbsp of that parmesan cheese (unless you’re keeping it dairy-free) and enjoy.

After making this a few times, I think that this tastes best over gnocchi! There’s just something about those supple potato dumplings that makes all these flavors blend perfectly. I bought Archer Farms regular potato gnocchi, which is 16 PP for 3 cups. That would make each serving 10 PP…. not bad for 1 cup of filling gnocchi and about 1/2 cup of topping. A wonderful ratio of noodle to topping. YUM! You could also just put it over any other noodle or even rice. Or just do like I do and eat it over the stove with nothing but a spoon because it’s so damn tasty.

One last note… don’t think I’m going to skip out on all the wedding details.  They’re coming soon!  I know you all want to see some pictures and hear about it all :)