| | Directions | | In a large skillet cook the bacon until crisp. Reserve 1 T. of the drippings. Drain bacon on paper towel and crumble and set aside. Cook linguine according to directions. Drain. Cook the mushrooms, onions and garlic in reserved bacon drippings until tender. Stir in olive oil. Stir in flour, salt, basil and pepper. Stir in the Milk. Cook and stir until slightly thickened. Stir in peas and lemon juice. Cook and stir 2 minutes more or until peas are tender. Toss together the cooked pasta, sauce and crumbled bacon. Transfer to a serving bowl and sprinkle with Parmesan cheese. If desired, sprinkle with coarsely ground black pepper. Makes 4 servings. |
|
|
| Ingredients | | - |  | 5 slices bacon |
| - | | 8 ounces linguine |
| - | | 1 1/2 cups sliced mushrooms |
| - | | 1 onion, chopped (small) |
| - | | 1 clove garlic, minced |
| - | | 1 teaspoon olive oil |
| - | | 1 tablespoon flour |
| - | | 1/2 teaspoon Salt |
| - | | 1/2 teaspoon dried basil, crushed |
| - | | 1/8 teaspoon pepper |
| - | | 1 can evaporated milk (12 ounce can) |
| - | | 1 cup frozen peas |
| - | | 2 teaspoons lemon juice |
| - | | 2 tablespoons Finely Shredded or Grated Parmesan Cheese |
| |
| |
