Pasta & Peppery Peas

Author: Becca Salmonson

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

1 jar @RaosHomemade vodka sauce or marinara sauce to keep it vegan

8 pieces of bacon or 1 cup diced ham or meat alternative of choice

1 medium white onion, peeled and chopped

4 cloves garlic, peeled and finely diced

1 cup frozen peas

1 box @JovialFoods pasta - I used GF penne

Salt

Cracked black pepper

Becca's Petites Flambeaux snack mix

Bring 6qts of salted water to a boil in a large pot and add pasta once water comes to a boil
Meanwhile, in a large skillet or dutch oven, add your choice of meat and heat over med-high heat until almost completely cooked through
Remove meat and set aside. Reserve some of the fat in the pan, add the onions and garlic. Sauté about 5 min until onions are translucent
While onions and garlic are cooking and pasta is boiling, cut the meat into small pieces and add back to the skillet/dutch oven
Add the vodka sauce, frozen peas and a generous pinch of salt and pepper
Drain the pasta and toss in the skillet/dutch oven, giving a good stir. Reduce temp to simmer until ready to serve
Right before serving, toss on Flambeaux snack mix and fresh parmesan cheese or cheese of your choice. Garnish with fresh parsley & enjoy!