| 1 box | BARILLA Piccolini® Mini Penne |
| 1 tablespoon | olive oil |
| 1 clove | garlic, chopped |
| 1 cup | peas (may use frozen) |
| 8 ounces | mushrooms, sliced |
| 1 small | onion, sliced |
| ½ cup | grape tomatoes, halved |
| 2 strips | bacon |
| ½ cup | heavy cream |
| ½ cup | Parmigiano cheese, grated |
BRING a large salted pot of water to a boil.
COOK bacon, garlic and sliced onion in a large skillet for 5 minutes over medium heat.
ADD mushrooms and cook for 3 minutes; season to taste with salt.
ADD peas and sauté another 2 minutes.
ADD heavy cream and tomatoes. Continue cooking until liquid is reduced by half. Season with salt and pepper
COOK Piccolini® Mini Penne according to the package directions.
ADD drained Piccolini Mini Penne to sauce and sprinkle with Parmigiano cheese
Toss well before serving.