Cheesy Peasy Fusilli

Serves 4

1 cup frozen tiny green peas
8 to 10 oz. dry Fusilli pasta
2 Tbsp. butter
1 cup heavy cream
1 tsp kosher or coarse salt (I think I just used regular)
1/2 tsp. freshly ground black pepper
2/3 cup grated parmesan
6 strips bacon, cooked crisp and crumbled

1. Place frozen peas in a small bowl, cover with boiling water, and let sit until defrosted, about 5 minutes. Drain well and set aside.
2. Bring a large pot of salted water to a boil, and cook pasta according to package directions. Drain pasta and keep it warm.
3. Meanwhile in another pot (large enough to toss the noodles with the sauce), melt butter and add 2/3 cup cream over low heat. Simmer until slightly thickened, about 2 minutes. Add drained peas, salt, and pepper, and simmer for another minute, stirring frequently. Add pasta and toss thoroughly to coat. Mix remaining cream with parmesan and pour over pasta, tossing briefly to make sure all the noodles are coated.
4. Divide pasta among serving bowls, sprinkle with bacon, and serve with extra parmesan.