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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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From Self Magazine. Ingredients:
vegetable-oil cooking spray |
6 slices nitrate-free turkey bacon, chopped |
4 egg yolks |
1/2 cup nonfat plain greek yogurt |
1/2 cup grated parmesan cheese |
1/2 teaspoon fresh coarse ground black pepper |
2 cups frozen peas |
1 (16 ounce) box pasta (such as brown rice pasta or multigrain pasta) |
2 tablespoons half-and-half |
1/4 cup fresh basil, torn |
Directions:
1. Heat oven to 425ยบ. Coat a cookie sheet with cooking spray. Spread bacon on sheet and bake until crisp, 15 to 20 minutes. Set aside.
2. Whisk egg yolks, yogurt, Parmesan (reserve 2 tbsp for garnish) and pepper in a bowl until smooth.
3. Place peas in a colander and set it in the sink. Cook pasta in a stockpot as directed on the package; drain pasta over peas to defrost them. Return pasta-pea mixture to stockpot and place over very low heat. Add egg mixture and bacon and toss about 1 minute, until egg mixture evenly coats noodles.
4. Turn off heat, add half-and-half and stir well. Top with basil and reserved Parmesan and serve immediately.
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