Rotini and Cheese

from Cooking Light

2 bacon slices
1 T butter
1 T olive oil
1 cup finely chopped onion
2 garlic cloves, minced
1 1/2 t flour
2 t Dijon mustard
1 cup low-fat milk
3/4 cup shredded sharp cheddar cheese
1/2 t kosher salt
1/4 t freshly ground black pepper
5 C hot cooked rotini
3/4 C frozen green peas, thawed

1. Cook bacon in a large nonstick skillet over med heat until crisp. Remove bacon from pan; crumble. Increase heat to med-high. Add butter and oil to drippings in pan; swirl to coat. Add onion; saute for 5 min, stirring occasionally. Ad garlic; saute for 30 seconds, stirring constantly. Add flour and saute 1 minute, stirring frequently. Stir in mustard. Gradually add 1 C milk, stirring constantly with a whisk, and bring to a boil. Cook for 3 minutes or until slightly thickened. Remove from heat. Let stand 5 min. Add cheese, salt, and pepper, stirring with a whisk until smooth.
2. Place pan over low heat. Stir in bacon, pasta, and peas. Cook for 1 min or until thoroughly heated, tossing to coat.

Yield: 4 servings.