I am very embarrassed to talk about this but my pantry is in a very, very sad state. It’s actually my least favorite space of the house. I really have no idea what my pantry houses. It does not have a light in it and I think that’s the biggest problem. A problem that needs to be remedied soon.

 

Pretty terrible huh? Please don’t judge me for being transparent in this area of my life.

I have yet to organize this space. A couple of friends have organized it once or twice for me but usually within a week, it’s back to looking like someone just tossed bags of groceries into it.

The other night, I decided that I wanted pasta for dinner and then I remembered that I had not bought any pasta as of late. . .or DID I?

I got up and went to the pantry and actually got a little anxious standing there staring into the abyss of boxes, cans and bags that is my pantry closet. I started rummaging through and lo and behold, I found a bag of HEB Farfalle (aka Bow Tie pasta) Garden Pasta. I actually held it up in the air and chimed, “Yes!!” to myself.

I think Farfalle pasta is so cute!

I continued to look in the pantry and found a jar of pasta sauce that I had purchased as part of a promotion at HEB. It’s called HEB Cajun Spicy Pasta Sauce. I remember thinking, when I bought it, that I could use it to make my own version of Bow Tie Festival and THAT’S why I had Farfalle in the pantry. I had a total, “OH YEAAAA…that’s why I have this pasta!” moment. Apparently, my memory isn’t always great either.

 

(I also had my overgrown green onions on the counter that really needed to be used so it was easy to decide what to make!)

 

Carnival of Bow Ties Pasta

• 10 slices of HEB center cut bacon (cooked and crumbled)
• 1 16oz bag of HEB Farfalle Garden Pasta
• 1 jar of HEB Cajun Spicy Pasta Sauce
• 1 cup HEB frozen Petite Peas
• ½ cup grated Parmigiano-Reggiano
• ¼ cup of chopped green onions

1. Cook bacon, and place on a paper towel. Set aside. Allow to cool.
2. Place the pasta in a pot of boiling water and follow directions on the package. (I usually cook the pasta 1 minute less than stated so that it is “al dente”
3. Once pasta is done pour through a strainer and leave some of the pasta water at the bottom.
4. Lower the heat on the stove to med-low and place the pot back on the burner.
5. Pour in the jar of pasta sauce and stir until distributed throughout.
6. Add in the frozen peas, Parmigiano-Reggiano and bacon and mix well.
7. Sprinkle the green onions over the pasta in the pot.
8. Serve hot.

 

 

It was delicious and it hit the spot so perfectly. The Mister and I ate and still had enough to pack up for lunch the next day.

Go on now, go and make it. It doesn’t take very long and is great to make on one of those really busy days. You can also add chicken to this. (I personally would go buy a rotisserie chicken, shred it up and add it.) O – M – Foodie Goodness!

~Mrs Galvan~