Summertime pasta dishes tend to be lighter without sauces, and mixed with fresh vegetables. Here is one of those delightful recipes that can be made with a variety of pasta noodles. I had tri-color penne pasta, but this is always a favorite made with medium size pasta shells.
Start the preparation with a pot of boiling water and 2 cups of pasta. Boil for about 10-12 minutes. In a medium-sized skillet, add 2 tablespoons olive oil and 3 chopped green onions (white and green stems) and 3-4 chopped porcini mushrooms. Cook and then add three strips of chopped cooked bacon into the skillet. In a large skillet, add 1 1/2 cups chicken broth. Add 1 cup frozen peas and heat.
Drain the pasta, but reserve 1 cup of hot pasta water to add into the dish if needed. Add the pasta to the large skillet, along with the ingredients from the medium-sized skillet. Toss and coat the pasta.
Season with ground black pepper and parsley flakes to taste.
If the pasta needs more liquid to move easily, add some of the pasta water slowly to the dish. Finish the dish when serving with shredded Parmesan cheese, either by adding to the warm pasta in the skillet or on top of the dish at the table. Serve with a fresh green salad.