Creamy Shells and Peas

By á-2700

Paula Deen

Ingredients

• 5 slices bacon, chopped
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1/2 cup all-purpose flour
• 3 cups milk
• 1 (8-ounce) wedge fontina cheese, shredded
• 1 (16-ounce) box small shell pasta
• 1 1/2 cups fresh peas (frozen peas may be substitued for fresh. Just add them to the pasta 2 mintues later tan the fresh peas)

Details

Servings 8

Preparation

Step 1

Heat a large skillet over medium heat. Cook bacon until crisp; remove bacon using a slotted spoon, and drain on paper towels, reserving all drippings in skillet.

Add onion and garlic to hot drippings, and cook over medium heat, stirring often, for 10 mins. or until onion is tender. Sprinkle flour over onion mixture, and cook, stirring constantly, for 6 mins. or until thickened. Remove skillet from heat, add cheese, stirring until cheese melts.

Meanwhile, cook pasta according to package directions, adding peas during last 4 mins. of cooking time. Drain.

Stir pasta mixture into cheese sauce. Sprinkle with cooke bacon. Serve immediately.