If you love bacon, this is for you. If you hate peas, this isn't for you. If you don't like both, then you are too picky!

For Christmas Cody got me a subscription to the Martha Stewart Foof magazine. I use to get the subscription when I taught Foods and Nutrition and was missing it. I have been having a lot of fun with it. The following recipe is courtesy of Martha Stewart Food and I made it last night. Cody and I really liked it. Carter thinks he doesn't like peas, so he complained about it the whole time. It's very good as leftovers. I added a whole package of bacon, but took out a bunch of the grease, and I used linguini noodles instead of angel hair (the grocery store was out). You have got to use fresh noodles for this...the other's don't compare. I also added more liquid because I knew I would have leftovers and didn't want them dry...you can of course, add more liquid the next day. I also mixed the bacon in as I was tossing the pasta. Enjoy!

Ingredients
Serves 4 to 6.
Coarse salt and ground pepper
4 slices bacon, sliced crosswise into 1/2-inch pieces
2 shallots, halved and thinly sliced
1 box (10 ounces) frozen peas, thawed
1 cup half-and-half
18 ounces fresh angel-hair pasta

Directions
Set a large pot of salted water to boil. In a large skillet, cook bacon over medium until crisp, 5 to 7 minutes. With a slotted spoon, transfer to a paper-towel-lined plate to drain (leave fat in skillet).
Add shallots to skillet; season with salt and pepper. Cook over medium, stirring occasionally, until they begin to soften, 1 to 2 minutes. Add peas and half-and-half; season with salt and pepper. Simmer until slightly thickened, about 2 minutes.
Cook pasta in boiling water until al dente, according to package instructions. Reserve 1/2 cup pasta water; drain pasta, and return to pot. Pour sauce over pasta; toss to combine, adding some reserved pasta water a little at a time to coat. Sprinkle with bacon, and serve immediately.