Fusilli with Alfredo Sauce, Peas & Bacon

Cooking Instructions

Boil 12 oz fusilli as pkg directs, reserving 1 cup cooking water before draining. Meanwhile panfry 8 slices bacon in a large nonstick skillet until crisp. Drain on paper towels; coarsely crumble. Pour off all but 1 tsp fat from skillet. Heat skillet; add 1 cup shredded carrots and sauté 1 minute until almost tender. Add 2 cups frozen peas, 1 cup Alfredo sauce, 11⁄2 tsp each chopped garlic and Dijon mustard, and pepper to taste. Bring to a simmer. Toss with drained pasta, bacon and reserved cooking water as needed.