There is almost nothing a busy mom likes to see more in a recipe than ‘easy’… except maybe ‘chocolate.’
Now mind you, my version of “easy” might not be the same as some moms out there. I prefer to keep away from jars of stuff, boxes of stuff, packets of stuff, you know… stuff that masquerades as real whole food, but doesn’t quite make the cut.
I don’t have a problem using bags of frozen organic veggies, or pasta, every now and again, though. After all, we don’t really have the time to make everything from scratch…
- 2 lbs. of gluten free pasta (I used Tinkyada shells)
- 6-8 pieces bacon (or more, if you really like bacon, or turkey bacon, if you don't like pork)
- 1 recipe white sauce (see below)
- 1 c. frozen organic peas
- Prepare pasta as directed on package. While it's cooking, fry the bacon to desired crispness. Drain the pasta and the bacon. Pour sauce over pasta and stir together, along with bacon and peas. Top with extra Parmesan, if you want (and why wouldn't you?).
- You can use whatever kind of gluten-free pasta you wish, and leave out the peas, if you please, or use fresh ones, just make sure you cook them first!
- If you don't have to feed 6 hungry humans, you can totally make 1 lb. of pasta and cut the sauce recipe in half. Or make the whole sauce recipe and save some for later!
- While the pasta's boiling and the bacon's frying, melt the butter in a small saucepan over medium-low heat. When it's melted whisk in the tapioca flour and garlic. Slowly pour in the milk, stirring briskly to keep the clumps away. When sauce is thickened, stir in salt, pepper, basil, and Parmesan cheese.
- If the sauce gets clumpy, pour it in the blender and pulse. The transfer back to the saucepan and add in Parmesan.