Eat Your Peas & Carrots Quinoa Pasta (With Bacon!)

• 3 slices bacon, cut crosswise into 1/2-inch pieces
• 2 medium carrots, peeled and finely chopped
• 1 leek (white and light green part only), halved lengthwise then cut crosswise into thin slices
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup half-and-half
• 1 teaspoon finely chopped fresh rosemar
• 8 ounces quinoa spaghetti or regular spaghetti
• 1/2 cup grated Parmesan cheese
• 1/3 cup frozen or fresh green peas

1. In medium saucepot, cook bacon over medium heat 5 to 7 minutes or until crisp, stirring occasionally. Add carrots, leek, salt and pepper and cook 6 to 8 minutes or until carrots are softened, stirring occasionally. Add half-and-half and rosemary; heat to boiling. Reduce heat to medium-low and simmer 5 to 7 minutes or until sauce has thickened (should coat the back of a spoon); stirring occasionally. Remove from heat but keep in a warm place on the stove.
2. Meanwhile, cook the pasta in salted water as the box instructs for al dente. Drain the pasta, but save about 2 cups of the cooking water.
3. Add Parmesan, peas, pasta and 1 cup of pasta cooking water to sauce. Heat over medium heat, stirring constantly, until sauce completely coats pasta and peas are warmed through. Add more pasta cooking water as needed.

bacon, carrots, only, kosher salt, freshly ground black pepper, fresh rosemar, quinoa, parmesan cheese, green peas

Taken from food52.com/recipes/21661-eat-your-peas-carrots-quinoa-pasta-with-bacon (may not work)