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Creamy Lobster Linguine

YIELD: 6 servings

3 tablespoons extra-virgin olive oil
2 slices bacon, chopped
2 cups Costantino's Kitchen Tomato Basil Pasta Sauce
¼ cup cream
1 pound linguine
¼ cup freshly grated Parmesan, plus more for serving
2 cups baby spinach, roughly chopped
¼ cup fresh tarragon leaves, roughly chopped
1 cup frozen peas, thawed
Two 1½ pound lobsters, steamed, meat removed


Heat a large skillet over medium heat. Add the olive oil and bacon and cook until the bacon is beginning to crisp, 8 minutes. Add the pasta sauce and cook for an additional 3 minutes, until heated. Add the cream and stir to combine. Reduce the heat to low and simmer for 5 minutes. Bring a large pot of salted water to a boil. Cook the linguine for 1 minute less than the package instructions. Drain pasta and add to sauce. Sprinkle the cheese directly on the pasta and toss to coat in sauce. Stir in the spinach, tarragon, peas and lobster meat; simmer until everything is heated through, 1 minute. Serve with additional Parmesan if desired.


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