Ingredients
12 ounces
Farmland Premium Double Smoked Double Thick Cut Bacon, Diced
12 ounces
1 pound
Dry Spaetzle
1 pound
1/4 cup
Shallot, Minced
1/4 cup
1/2 cup
White Wine
1/2 cup
1 cup
Chicken Stock
1 cup
1 stick
Unsalted Butter
1 stick
1 cup
Frozen Peas
1 cup
2 tablespoons
Fresh Tarragon, Minced
2 tablespoons
2 tablespoons
Chives, Sliced Thin
2 tablespoons
Directions
Bring a large pot of water to a boil and cook spaetzle according to package instructions. Drain, rinse, and reserve.
Heat a large heavy pan over medium-high heat and render the bacon until crispy. Drain on paper towels, and reserve.
In the same pan, sauté the shallots for about a minute to soften, deglaze with the wine, and add the stock.
When the stock mixture is boiling, add the spaetzle and toss to combine and heat through.
Toss together the spaetzle with the butter, peas, bacon, and tarragon until the butter is melted and forms a sauce.
Transfer to a serving dish, top with the chives, and serve immediately.
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