6 slices of bacon chopped
1 cup heavy cream
2 lbs. frozen peas, not thawed
6 scallions, sliced thin
4 oz. goat cheese cut into 4 pieces
salt anbd pepper
Cook bacon in large nonsyick skillet over med high heat until crisp, about 5 mins. Transfer to paper towel lined plate and discad drippings. Add cream to empty skillet and simmer until thickened about 5 mins. Stir in peas and scallions, cover, and cook until heated through about 8 mins. Off heat stir in goat cheese until smooth. Season with s&p and sprinkle with bacon. Serve Because the cream is reduced to a thick consistency before the peas are added to the pan the peas should be cooked with the cover on to limit further reduction.
Serves 8 to 10. Cooks Country magazine Dec. 2007