Every time I attend some sort of potluck, my go-to food to bring is my Pasta Primavera, and without fail, it’s a guaranteed hit. The recipe is original, and what’s great about it is it’s a one-stop shop at your local neighborhood Trader Joe’s!
- 1 bag of Farfalle (or any bite-size) pasta
- 1 jar/box of heavy cream (16 fl oz)
- 1 jar of Trader Joe’s julienne sliced sun dried tomatoes
- 1 box of mushrooms (about 8 oz)
- 1 package of uncooked bacon (12 oz)
- 2 heads of garlic
- 1 large onion (or 2 medium)
1) First order of business is to cut the two heads of garlic in half. Do NOT remove the skin. Drizzle with olive oil and season with salt and pepper. Wrap the garlic in tin foil and broil for one solid hour.
*It is very important to broil the garlic. Cutting a corner and using regular unroasted garlic will alter the overall taste.
2) In the meantime, cut the bacon in thin slices and sauteé until it cries and sweat its grease. When the bacon turns crispy, set aside in a bowl. Do not discard the leftover bacon grease.
Slice the onions in small cubes and mushrooms in thin slices as well.
3) Remove the roasted garlic from the oven. Let the garlic cool then carefully separate the flesh from the skin. Mash the garlic with a fork.
4) Using a large pan, sautêe the mashed garlic in the leftover bacon grease in low heat. Slowly add the onions. Sweat out the onions and let it marry with the garlic and bacon grease. Add the mushrooms and julienne sliced sun dried tomatoes. Season with salt and pepper.
Pour the heavy cream. If the sauce is too thick, make the consistency thinner by adding pasta water or regular milk.
Let simmer for 20-30 minutes.
5) Cook pasta until al dente and combine with the sauce.
Anicka “Italian in my past life” Nadine