This is a super simple pasta dish that came together with just a handful of ingredients and the time it took to cook the pasta. It made for a really filling weeknight meal that left a ton of leftovers for weekday lunches.
Penne with Bacon, Leeks, and Peas
1 lb penne pasta
1 T olive oil
2 leeks, white part only, finely diced
8 oz bacon, finely diced
8 oz green peas, frozen or fresh
1 c heavy cream
1/2 c freshly grated Parmesan cheese
Salt and pepper
Cook the penne according to package directions.
While the penne is cooking, heat the olive oil over medium-high heat in a large skillet. Add the leeks and bacon and cook, stirring frequently, until they are both browned. Approximately 5-8 minutes. Add the peas to the leek mixture and cook another 3 minutes. If using frozen peas, you can add them to the leeks a little earlier or add them to the pasta during the last 4 minutes of cooking and allow them to boil with the pasta until both are tender.
Drain the pasta (and peas, if cooking that way). Add the leek mixture to the pasta. Pour in the heavy cream and Parmesan. Add salt and pepper to taste, keeping in mind that the bacon is salty. Serve with more grated Parm and an extra twist of fresh pepper.