Bacon, Mushrom and Pea Pasta

Leftover bacon and frozen peas, dinner doesn't have to be difficult. You can use dried Parmesan if that's what you have on hand, though I recommend the fresh stuff. Also, feel free to use whatever type of pasta you would like. Serves 4. Enjoy!

Ingredients
2 tbsp olive oil
4 slices bacon, chopped
1 cup milk
1/4 cup heavy cream
1 cup peas (I used defrosted frozen peas)
1 cup stock (I used chicken)
1/2 cup Parmesan cheese
1 package button mushrooms, sliced
3 cloves garlic, minced
300 g rotini pasta
parsley
chives
fresh ground pepper to taste

Directions
Cook pasta according to package directions.

In a large skillet, heat oil over med-high heat. Add bacon pieces and cook until light brown but not quite crisp. Remove from heat and set aside; do not clean pan.

Add mushrooms and garlic to bacon pan. Stir and cover over med-high heat for about 5 minutes, or until they are golden brown.

Add chicken broth. Stir scraping the bottom of the pan to loosen any bits. Cook over med-high heat for several minutes, or until liquid has reduced by half, about 10-15 minutes.

Reduce heat and and pour in milk and cream. Stir and allow to bubble and thicken for a couple of minutes. Add parsley and chives and cook another minute. Add Parmesan and stir, allowing cheese to melt and mix into sauce. Turn off heat.

Add cooked pasta to a large bowl. Add sauce from pan. Toss together (add a few tbsps of hot pasta water if the sauce is too thick). Serve with additional Parmesan cheese and ground pepper on top.