It’s Fusilli Jerry! Anyone? Seinfeld? Come on, doesn’t fusilli pasta always remind you of that episode where Cramer makes a fusilli statue of Jerry? Ok, well I needed a laugh to start out this post because the photos are horendous, and I’m sure my mom is already shaking her head with displeasure (“Gina, that photo you posted the other day, it was awful!”). Yes, she has said this before, but I’m sorry, it’s better than no photo at all (right??). The truth is that I wouldn’t have posted this recipe if I didn’t know it was one of my most popular recipes thus far. It was approved by 4 young kids (my 17 year-old brother included, and a 3 year old, 8 year old, and 12 year old… so that means something). I still truly believe that peas are the key to making kids like anything. No joke. They don’t like it? Add peas.
I made this last summer actually, which is why it’s a “flashback Friday” post. I have made it a couple times since then, but failed to take photos. So, needless to say, these photos are old. But the recipe is still amazing, and as I like to say, “definitely blog-worthy)
Fusilli With Creamy Bacon and Pea Sauce
Price: ~$5.50/family of fourCooking spray
1/4th cup chopped crispy bacon
1 tsp. olive oil
1 cup chopped onion **
1 garlic clove, minced **
2 Tbsp. all-purpose flour (I used brown rice flour)
2 cups 1% low-fat milk **
1/4th cup reduced fat cream cheese **
2.5 cups frozen green peas, thawed **
1 1/4 cups grated parmesan, divided
1/3rd cup chopped fresh basil
1/4 tsp. salt
1/4th tsp. black pepper
5 cups hot cooked fusilli pasta (or 4 cups uncooked) **
Directions
Heat oil in a pan. Add onion and garlic; sauté 7 minutes. Add onion mixture to the crispy bacon in a medium bowl, set aside. Place flour in the still hot pan. Gradually add milk; stir with a whisk until blended. Cook over medium heat until thick (about 5 minutes); stir constantly. Add cream cheese; stir until cheese melts. Stir in peas, 1 cup Parmesan, basil, salt, and pepper. Add cheese sauce and pasta to medium bowl that contains the bacon and onion mixture; toss well. Sprinkle with 1/4 cup Parmesan.
**NOTE: If you are following a low FODMAPS diet, be warned, this is not low FODMAPs. You could reduce the FODMAPs by eliminating the onion and garlic, and using a garlic or tuscan olive oil to get the flavor. You could also use the Lactaid brand of milk to reduce the effects from the lactose. Also, look for a wheat – (or gluten) free pasta.
Estimated Nutrition Facts for 1-serving
Source: CalorieCount.com
This recipe may not be the healthiest of recipes (which is perhaps why it was approved by children?!) but if you are a parent and want to make this for your kids, at least you know they will probably like it, and you will too. And if you want to add some nutritional-pizzazz, add some broccoli or other vegetables like spinach, voila! You could also reduce the fat by using reduced fat cream cheese and/or turkey bacon (note: turkey bacon isn’t always less fat, read your labels!). You could increase the fiber too by using whole wheat flour (or brown rice flour), and whole wheat fussili pasta.
Don’t judge a book by its cover. Remember that.
This recipe is delicious.
Make it.
Today.
Any fun plans for the weekend?? I work tomorrow then plan on relaxing on Sunday, all day long, because it’s been a long week! I think I worked until 8pm each day this week. Ugh. Those types of weeks are just not my favorite, but thankfully I was doing what I love (cooking food in the demo kitchen at work, and teaching people about nutrition and how to incorporate it into their cooking…..yes, that’s fun!).
Thanks for reading!
The Candid Rd
