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Fettuccine With Bacon, Mushrooms And Peas

pasta, ham

3/4 pound mixed tomato and spinach fettuccine; fresh
6 slices lean bacon
3 cloves garlic; minced
1 small onion; diced
4 cups sliced mushrooms
2 1/2 cups homogenized milk
1 tablespoon cornstarch
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1 cup frozen peas
1/4 cup pumpkin seeds

Cook pasta in salted boiling water in a large pot until tender but not soft. Drain; do not rinse. Return pasta to the pot. In a large skillet, cook bacon until crisp; remove from pan and chop. Measure fat in pan; pour off all but 2 tablespoons. In this, cook the garlic, onion and mushrooms until the onion is soft and the mushrooms have reclaimed their liquid and are slightly browned. Stir in milk mixed with the cornstarch, cumin and coriander. Cook over high heat until sauce thickens and just starts to bubble; reduce heat to medium and add peas and pumpkin seeds. Cook 1 minute. Pour hot sauce over pasta in the large pot; place over medium heat 30 seconds while tossing to fully coat pasta with sauce. Serve at once on hot plates with a mixture of steamed vegetables and large shards of crisp melba toast made from a large French loaf. Note: Make your own melba toasts by slicing a large French loaf diagonally into very thin slices; place on a baking sheet and bake at 300ºF until golden and crisp, turning once. These will keep several days and are delicious with all sorts of pasta and salads.

Contributor: Jan Peskett - Save-on-Foods' Appeal

Yield: 4 to 6 servings

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