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Prep Time
10 mins
Total Time
30 mins
Serves
4

Ingredients

2 cups
fusilli pasta, uncooked
500 mL
2 strips
bacon, finely diced
2
leeks (white part only), thinly sliced lengthwise
2 cups
snap peas, ends removed, cut in half
500 mL
1 cup
coarsely chopped parsley
250 mL
1/2 tsp
salt
2 mL
pepper to taste

Method

Step 1
Bring a large pot of salted water to a boil and cook pasta according to package directions. Meanwhile, in a large deep-sided skillet, cook bacon over medium heat until fat starts to render and bacon begins to brown. Add leeks and cook until softened. Set aside.
Step 2
Drain pasta, reserving the cooking water. Set pasta aside. Place cooking water back on stove to simmer. Add peas to simmering water and blanch until tender-crisp, about 2 min. Drain peas, reserve 1/2 cup (125 mL) cooking water and run peas under cold water to stop cooking.
Step 3
Add cooked pasta to skillet with bacon and leeks. With heat on low, stir in reserved cooking water, 1 tbsp (15 mL) at a time, to desired consistency. Stir well. With heat off, stir in peas, parsley, salt and pepper. Toss well.

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Nutritional Facts Per Serving

Nutrition Description:
1/4 of the recipe
Calories:
310
Fat:
6 g
Carbs:
53 g
Fibre:
3 g
Cholesterol:
10 mg
Protein:
11 g
Sodium:
450 mg