SRC - Creamy Peas and Walnut Sauce for Pasta

This is my third post for the Secret Recipe Club.   My assignment this month was a very interesting blog, From Arepas to Zwetschgen  This lady makes and posts dishes from all over the world.   And I thought I was pretty good at making foods from different regions, but I don't do it to her extent.   I got to travel all over the world just by reading her cooking adventures.   One quibble though, even though there were lots of dishes featured, too many of them had a 'recipe coming soon'  message below the picture and I'm just not that good at sussing out how to make something from a picture. So those recipes got eliminated rather quickly.  

I did run across her Creamy Peas and Walnut sauce for Pasta, and decided to try my hand at that.

 I kept the original instructions pretty intact as I have a scale I use when I'm baking or making my Danish food.   So it was easy for me to do it that way.    However I did convert the measurements to cups for ease.      I also cut the recipe in half, and found out I had more than enough sauce for my pasta.   

Creamy Peas and Toasted Walnut sauce

Ingredients:
500 g pasta of your choice  (2 cups uncooked)
75 g chopped walnuts   (3 oz or about 1 cup)
250 g green peas (fresh or frozen)  (1 lb or 2 cups)
4 slices bacon
1 large onion, chopped
1-2 garlic cloves, smashed
175 ml white wine  (3/4 cup)
125 ml heavy (or light) cream  (1/2 cup)
125 ml low-fat milk   (1/2 cup)
salt
pepper
cornstarch (optional)

Prepare pasta as per directions. While the pasta is cooking prepare the walnuts by roasting them in a skillet without oil over medium-low heat until fragrant and golden brown, about 7-8 minutes.  Drain the cooked pasta, and reserve.  (I kept a little of the pasta water, just in case) Place the walnuts in a heat safe plate and let cool. While they are cooling, bring 1/2" salted water to a boil, add peas, and cook for 5-6 minutes until soft. Drain and set aside. Cook the bacon in a medium skillet or oven until crisp. Drain on paper towels and crumble. Discard all but 2-3 tsp bacon fat. Saute the onions in the bacon fat until soft, about 8-10 minutes. Add garlic and cook for 1 more minute.  Add wine, cream, milk, bacon, and pepper to the onions and garlic and heat through for
about 5 minutes. Add the peas and cook for an additional minute.

 Thicken with cornstarch if desired. Season to taste with salt and pepper. Serve pasta with sauce and top with walnuts.

***If I make this again, I will probably add some Mushrooms to it as I think it would complement the entire dish very well, and would probably also eliminate the bacon so I can serve it to my vegetarian friends.   I found also that the onion totally overpowered the sauce.   I think a shallot would be much better in this dish.