Ingredients:

6 Strips Raw Bacon
½ lb. Dry Angel Hair Pasta
2 tbsp. Extra Virgin Olive Oil (more as needed)
¼ cup Onion or Shallot, minced
½ cup Frozen Peas, thawed and rinsed
1 cup Heavy Cream
2 tbsp. Grated Parmesan Cheese
Generous Freshly Ground Pepper

Preparation:

Cut the bacon into 1/8” pieces. Cook the bacon in a large skillet over medium heat until crispy. Remove the bacon and set aside on paper towel. Drain all but 2 tbsp. of the bacon fat.

Cook pasta according to directions on the box, less 1 minute. Drain pasta, then toss with 2 tbsp olive oil and set aside.

Heat the remaining bacon fat until shimmering. Ad the onions and cook over medium heat until soft. Add garlic and peas and cook for 1 minute longer. Add the bacon and cream until simmering. Add pasta, stir to combine, and cook for 1 minute more.

Top with Parmesan cheese and freshly ground black pepper.

Purchase items in BOLD in-store at Surfas or online at Culinary District!

Ingredients:

5 small diced ripe Roma or vine-ripened tomatoes, V-inch pieces
3 fresh garlic cloves; 2 sliced, 1 reserved for rubbing baguette slices
1⁄3 cup fresh basil, chopped or chiffonade
salt and pepper, to taste
2 tablespoons extra virgin olive oil
1 baguette (can be bought in Café Surfas)

Preparation:

Dice tomatoes and place in mixing bowl. Add garlic, chopped basil, salt and pepper. Mix together. Add extra virgin olive oil and mix.

Slice baguette on angle into 1-inch slices. Rub both sides with cut garlic clove dipped in oil. Place on baking sheet and broil until golden (about 1 minute), flip and broil reverse side for
about 1 minute.

Remove from oven. Place topping on slices using slotted spoon or regular spoon, being careful to drain juice. Find your nicest platter and serve them up.

Purchase items in BOLD in-store at Surfas or online at Culinary District!