Ingredients:

2 cups San Giorgio® Elbow Macaroni
8 oz bacon slices, cut in 1” pieces
garlic cloves, minced
  zest of 1 lemon
2/3 cup crème fraiche
2 cups cherry tomatoes, halved
4 cups baby arugula, chopped
2 Tbsps fresh chives, chopped
  coarse salt
  freshly ground black pepper
  freshly grated Parmesan cheese

Cooking Directions:

1.  Prepare pasta according to package directions. Drain and set aside.

2.  Meanwhile, cook bacon over medium heat until almost crisp. Drain off all but 2 tablespoons of the drippings.

3.  Stir garlic and lemon zest into pan with bacon and let cook 2 to 3 minutes. Turn to medium-low heat and add sour cream into mixture.

4.  Add pasta and tomatoes; stir until pasta is warmed through and tomatoes are slightly softened, about 1 minute. Mix in arugula, stirring until wilted, about 30 seconds, and turn off heat.

5.  Add chopped chives and season with salt and pepper to taste.  Top with freshly grated Parmesan cheese and serve.