Pasta with Peas in Creamy Sage Sauce

Our herb garden is going nuts and I whipped up this easy little pasta dish to showcase the sage.  I used a type of pasta Wegmans has labeled "nuggets," and I love the way they hold creamy sauces.  Small shells or another small, textured pasta would also work.  

Pasta with Peas in Creamy Sage Sauce

• 16 oz. small pasta
• 1 - 1 1/2 c. frozen peas
• 4 T. unsalted butter
• 1 onion, chopped
• 3 cloves garlic, minced
• 3 T. flour
• 2 1/2 c. 2% milk
• 1/4 c. grated Pecorino Romano cheese
• 1/4 c. shredded Fontina cheese
• 1/3 c. grated Parmesan cheese
• 4 slices cooked and crumbled bacon
• 3-5 fresh finely chopped sage leaves
• pinch of salt, dash of pepper

1. Cook pasta and peas together in boiling water for time directed on pasta package.  Drain and set aside.
2. In a saucepan, melt butter and saute onion and garlic in it until onion is soft and translucent.
3. Whisk in 3 T. flour to form a paste, then add the milk a little at a time, whisking constantly to prevent burning.  Stir and cook until mixture thickens enough to coat the back of a spoon.  
4. Add the cheeses one at a time, stirring until melted and smooth
5. Stir in the crumbled bacon and sage leaves, and salt and pepper to taste.  Cook on very low heat for 5 minutes, stirring occasionally.  
6. Pour the sauce over the pasta and peas.  Stir together until the pasta is coated, and serve.  Enjoy with a green salad.  

Linking up with:

Tempt My Tummy Tuesday
Tasty Tuesday @ FTLOB
Delectable Tuesday
Tasty Tuesday @ 33 Shades of Green