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Ingredients
- 12 oz fusilli
- 8 slices bacon
- 1 cup shredded carrots
- 2 cups frozen peas
- 1 cup Alfredo sauce
- 1 1/2 tsp each chopped garlic and Dijon mustard
- Freshly ground pepper, to taste
Preparation
Step 1
1. Boil fusilli as package directs, reserving 1 cup cooking water before draining.
2. Meanwhile panfry bacon in a large nonstick skillet until crisp. Drain on paper towels; coarsely crumble. Pour off all but 1 tsp fat from skillet.
3. Heat skillet; add shredded carrots and sauté 1 minute until almost tender. Add frozen peas, Alfredo sauce, garlic and mustard, and pepper to taste. Bring to a simmer.
4. Toss with drained pasta, bacon and reserved cooking water as needed
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