Pinocchio Pasta

Well it's official. We have 36 days to our trip to Walt Disney World! This trip was decided on really last minute (although I dream of Disney World trips as soon as one ends - so not really). To get the family in full fledged Disney-mode I am going to be implementing random Disney Family Dinner and a Movie nights. All of it will be themed according to the movie. There are some great ideas on Pinterest as well as in my Walt Disney World Cookbook that my mom bought on her last trip there in 1992 (which I have inherited). So put on your Mickey Mouse ears and come along with me to the Happiest Place in the World.... which will now be in my kitchen throughout the next month. I'm hoping to get to talk to a Disney chef while at Disney to pick up some tips and tricks. But we'll see. Stay tuned...

Last night we had a Pinocchio themed Dinner and a Movie night. Jack and Lucy haven't seen Pinocchio since it's been locked away in the Disney vault for many years. So for Valentine's Day we bought them the DVD so we could watch this classic for many years to come. I found a bowtie pasta recipe and since Pinocchio has a bowtie and is from Italy (land of pasta) I thought it was a winner of an idea for dinner. The recipe turned out delicious! This particular recipe is featured in cooking light and is very kid friendly with adult taste! 
Just a note: For a snack during the movie we had "Blue Fairy Juice" (aka Koolaid) and "Cleo the fish Crackers" (goldfish). 

RECIPE LINK

Mini Bow Ties with Bacon and Peas

Recipe by: Hannah Klinger, 

Cooking Light 

MAY 2016

Ingredients

8 ounces uncooked mini farfalle (bow tie pasta)

3 center-cut bacon slices, chopped

1/2 cup prechopped onion

2 medium carrots, peeled and diced

1 cup unsalted chicken stock

1 cup frozen green peas

1 tablespoon chopped fresh thyme

5/8 teaspoon kosher salt

1/2 teaspoon black pepper

3 ounces 1/3-less-fat cream cheese

Preparation

1. Cook pasta according to package directions, omitting salt and fat. Drain pasta, reserving 1/4 cup cooking liquid; set aside.

2. Heat a large nonstick skillet over medium-high heat. Add bacon; cook 4 minutes, stirring frequently. Remove bacon with a slotted spoon.

3. Add onion and carrot to drippings in pan; cook 5 minutes. Add stock; bring to a boil. Add peas; cook 2 minutes.

What a delicious final dish!

4. Remove pan from heat; stir in reserved 1/4 cup cooking liquid, bacon, thyme, salt, pepper, and cream cheese. Add pasta to pan; toss to coat. Serve immediately.