As an Americas Farmers Advocate, I am sharing the America’s Farmers story. This post was created in partnership with America’s Farmers. All opinions are my own. 

Do you ever think about who produces the food that you eat? I’m a big fan of reading labels and seeing where my food comes from. I like to buy fruits and vegetables that are in season, although it’s not always possible and convenient. And my preference is to buy from an American farm if not a local one. The importance of American farmers is invaluable. They feed and fuel our nation in many ways. When I travel through Maryland on the back roads whether East, West, or North, I past at least half a dozen farms.

The stories of America’s Farmers are fascinating – their dedication to an under-appreciated and demanding lifestyle, admirable. There are two families that I’m particularly inspired by: The Haynie and Sneed families. Both of these farming families are African American and have achieved great successes through even greater obstacles. 

The Sneed family is out of Millington, TN and grows cotton, soybeans, sorghum and wheat. The family owns 9000 acres of land but they remain humble and hardworking. The Haynie family lives in Reedville, VA and have owned their farm for five generations dating back to 1867. The farm started with 60 acres of land and today has grown to a couple thousand acres. They grow soybeans, corn, wheat, and barley.

Both the Haynie and Sneed families are an inspiration. Using products grown by these two families as well as other America’s Farmers families, I cooked up what I consider a farm-fresh Italian dish – pasta and peas. 

I’m a big fan of peas. Farm fresh, green plump peas. Not the mushy peas you’ll find if you travel to London. The only vegetable I’ll eat smashed into the consistency of baby food is potatoes.

This recipe is simple, quick, and delicious. I use a wheat-based pasta and farm fresh peas. Choose any pasta that you like, I prefer to use a spaghetti or cappellini noodle. Although I cook with a dry pasta, whenever I have this dish out, I order it with a fresh made pasta. Last week I had it with a hand cut tagliatelle and the week before, it was fresh straw and hay pasta which is classically made with prosciutto but I substitute with smoked turkey bacon. 

You can check out my Pinterest board of the cooking process through this link.

Ingredients

• Salt for the pasta pot
• 1/2 onion diced small
• 2 garlic cloves chopped
• 1 tablespoon extra-virgin olive oil
• 2 pats of butter
• 1/2 cup shelled fresh peas, blanched
• 2 slices smoked pepper turkey bacon, diced
• 3/4 cup heavy cream
• 1/2 pound dry pasta of your choice
• 1/4 cup marscapone cheese
• 1/4 cup freshly grated Parmigiano-Reggiano cheese

Instructions

1. Bring a large pot of salted water to boil over high heat. 
2. Heat olive oil and butter in a skillet over medium heat. Once butter is melted, add in onions and diced turkey bacon until onions are soft and bacon begins to crisp.
3. Add dry pasta to boiling water, cooking until al dente. 
4. Add in peas, coating with butter and olive oil from pan. Cook for 3 to 5 minutes. 
5. Add in chopped garlic cloves and sautee for another 2 to 3 minutes.
6. Remove bacon, onions, pea mixture into a separate dish.
7. Melt 2nd pat of butter in same pan as what bacon was cooked in. 
8. Heat heavy cream in pan until liquid begins to simmer.
9. Add marscapone and Parmigiano cheese, stir until cheese is melted and sauce thickens.
10. Stir in the pasta from the boiling water to coat it with the sauce.
11. Toss in peas, bacon and onion mixture, also coating.
12. Remove from heat, top with grated parmesan cheese (if you desire), and serve immediately.