Still cooking from the same bag of Al Dente® Egg Linguine which yesterday fed 3 people. I’m only cooking for Theresa as Dennis and I are heading out to eat out at a restaurant in Chicago I’ve been wanting to try.

Pasta with Pancetta, Parm, Peas and Tomatoes

serves 1

2 oz. Al Dente® Pasta

1/3 cup pancetta, in little cubes

1 cup frozen peas

1 cup of cherry tomatoes, halved

1/8 cup Parmesan cheese.

Saute over medium heat the pancetta until cooked and just crisp. Throw in the tomatoes and turn off heat. In the meantime, bring large pot of salted water to a boil. Cook pasta and frozen peas at the same time, testing pasta after 3 minutes. Drain and toss in skillet over low heat. Add Parmesan. (I didn’t add the cream as I thought I was going to and it didn’t need salt because of the Pancetta and the Parm.) If you want to feed more people, use more pasta and more ingredients. No matter what proportion, it will be delicious.

We are now at 4 meals out of one bag of pasta. Tomorrow, we’ll finish the bag with a recipe for 2. This is going to be proof that one bag of pasta really does feed 6 people as long as you are adding lots of other good ingredients.