This was absolutely divine. I love it when a recipe idea turns out even better than it was in my head.
Feel free to mix and match vegetables. I really liked the snap peas in this, but you could use chopped spinach, early zucchini, or whatever else sounds good. I threw in some chopped leftover grilled chicken as well, but it's definitely optional. If you're vegetarian and want to skip the bacon, you can and it will still be good - but of course it won't be the same. In that case, I suggest adding some grated Parmesan.
1 lb cut pasta such as shells or penne rigate
1 Tbsp butter
2-3 cups snap peas (diced), fava beans, shell peas, or combination
1 bunch scallions (including green part), chopped (about 2 cups)
1 cup heavy cream
6 ounces bacon, cooked and chopped
1 cup chopped fresh basil leaves
Salt and pepper to taste
Cook the pasta in a large pot of salted boiling water. Drain when done, drizzle lightly with oil, and toss to coat.
While the pasta cooks, prepare the sauce: Melt the butter in a Dutch oven or other large saucepan. Add the scallions and snap peas or other vegetables. Saute over medium high heat for 3-5 minutes, until the scallion greens are wilted. Add the cream, then reduce heat and simmer for another 5 minutes or so. If using snap peas, they should be tender but still retain some crunch. Stir in the bacon and basil and simmer another minute or so. Add salt and freshly ground black pepper to taste.
Pour the veggie mixture over the sauce and toss to coat well. The cream will soak into the pasta after a while if you don't serve it immediately, but that's ok. Serve hot or warm.
Serves at about 6.