Name: Pea and Asparagus Pasta with Bacon Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 6 strips bacon (thick cut, preferably); 3 garlic cloves (finely chopped); 5 spring onions (sliced); 1 lb asparagus (trimmed and cut into 1/3-inch thick coins); 5 oz sugar snap peas (trimmed, strings removed, cut diagonally into thirds); 1 cup heavy cream (or half-n-half); 1/2 cup parmesan cheese (preferably Parmigiano-Reggiano); 1 1/2 teaspoons kosher salt; 1/2 teaspoon black pepper; 12 oz pasta (mafalde corte, orrichette, penne, conchiglie, or any pasta with edges that hold sauce); 1 lemon (zested and juiced); 1 cup basil leaves (hand torn)

Jump to Recipe· 3.9 from 12 reviews

If you’re searching for a dish that perfectly captures the freshness of spring with a touch of indulgence, this Pea and Asparagus Pasta with Bacon Recipe is exactly what you need. Imagine bright, tender asparagus and sweet sugar snap peas mingling with crispy bacon pieces all tossed in a luscious creamy sauce that clings to every bite of pasta. It’s colorful, comforting, and bright, creating a harmony of flavors that makes every forkful feel like a celebration on your palate. This recipe is ideal for a quick weeknight dinner or a casual gathering when you want to impress effortlessly.

Ingredients You'll Need

A metal pan filled with chopped green vegetables, mainly snap peas and asparagus cut into small pieces, showing different shades of green and some textured edges. The vegetables have a light sprinkle of black pepper and some salt visible on top. The pan is on a gas stove with dark burners and metallic parts around it, placed on a white marbled surface. The image looks bright and fresh, capturing the textures and colors clearly. photo taken with an iphone --ar 4:5 --v 7

These ingredients are simple and accessible, but each one plays a crucial role in this Pea and Asparagus Pasta with Bacon Recipe. The combination of fresh vegetables, smoky bacon, and creamy elements creates a balanced dish full of texture, flavor, and vibrant color that’s as pleasing to the eye as it is to the taste buds.

Bacon (6 strips, thick cut): Essential for smoky, crispy bites that add savory depth to the dish.
Garlic (3 cloves, finely chopped): Provides warm, aromatic undertones that complement the vegetables.
Spring onions (5, sliced): Adds a mild oniony crunch and freshness.
Asparagus (1 lb): The star vegetable, tender yet crisp with a subtle earthiness.
Sugar snap peas (5 oz): Brings natural sweetness and a satisfying snap to every bite.
Kosher salt (1 ½ teaspoons): Enhances all the flavors without overpowering them.
Black pepper (½ teaspoon): Adds just the right hint of warmth and spice.
Heavy cream (1 cup, or half-n-half): Creates the rich, silky sauce that ties everything together.
Lemon (1): The zest and juice brighten the sauce, adding a lovely citrus zing.
Basil leaves (1 cup): Bring fresh herbal notes and a hint of sweetness.
Parmesan cheese (½ cup, preferably Parmigiano-Reggiano): Adds nutty, savory umami that elevates the whole dish.
Pasta (12 oz; mafalde corte, orrichette, penne, conchiglie, or any shape with edges): The noodles with ridges or pockets that hold the creamy sauce perfectly.

How to Make Pea and Asparagus Pasta with Bacon Recipe

Step 1: Boil the Water

Bring a large pot of well-salted water to a rolling boil. This is crucial because the pasta absorbs the flavor of the salted water, seasoning it from within, and ensuring it cooks evenly and to perfection.

Step 2: Prepare and Cook the Bacon

Stack your bacon strips and cut them crosswise into ⅓-inch thick pieces. Starting bacon in a cold pan helps to render the fat slowly, allowing the bacon to get crispy without burning. Cook over medium heat, stirring occasionally, until those pieces are golden and crisp. Drain them on paper towels but don’t discard the fat left in the pan, as it will be the flavorful base for the veggies.

Step 3: Prep the Vegetables

While the bacon is crisping, finely chop the garlic and thinly slice the spring onions for a delicate onion flavor that won’t overpower the dish. Trim the woody ends from the asparagus and slice the spears into small coins that will cook evenly. For the sugar snap peas, trim and remove any stringy edges, then cut them diagonally into thirds to keep their crunch and sweetness balanced in the final dish.

Step 4: Cook the Vegetables

Turn off the heat for a few moments to let the pan cool down slightly—this step protects the garlic from burning when you add it. Turn the heat back to medium-low, then add the spring onions and garlic to the bacon fat, cooking gently for a few minutes until fragrant and softened. Season lightly with salt and pepper to build your flavor base.

Step 5: Cook the Pasta

Once the water is boiling, add your pasta and cook until just al dente, as it will finish cooking in the sauce. Choosing a pasta shape like mafalde corte or orrichette, with edges or little cups, ensures the creamy sauce clings to every bite.

Step 6: Add Asparagus and Snap Peas

Once the onions and garlic begin to soften, toss in the asparagus coins and snap peas. Cook together for 3 to 4 minutes, just enough to keep the vegetables vibrant, tender, and pleasantly crisp. Don’t forget to season again with salt and pepper for balanced flavor.

Step 7: Simmer With Cream

Pour in the heavy cream and use a spatula to scrape up any flavorful browned bits stuck to the pan’s bottom. Let this simmer gently over low heat, thickening the sauce and marrying the smoky bacon fat with the creamy base while your pasta finishes cooking.

Step 8: Combine Pasta and Sauce

When your pasta is al dente, drain it but reserve some pasta water. Add the pasta directly into the sauté pan with the sauce, and splash in some reserved pasta water to loosen the sauce if needed. Stir together, letting the sauce thicken and cling beautifully to each piece of pasta.

Step 9: Finish With Flavor

Return the crispy bacon to the pan and stir it through the pasta. Remove from heat and add freshly grated parmesan cheese, lemon zest, a squeeze of lemon juice, and hand-torn basil leaves. This final combination brightens the dish and adds a burst of fresh, herbaceous character. Give everything a good stir, taste, and adjust seasonings as needed before serving.

How to Serve Pea and Asparagus Pasta with Bacon Recipe

A white bowl filled with a pasta dish showing three main layers: the bottom layer has small, square, wavy-edged pasta pieces in a light yellow color; the middle layer contains bright green asparagus pieces cut into small segments; the top layer is scattered with bits of reddish bacon and dark green leafy spinach, all mixed with a creamy sauce giving a slightly glossy look. The bowl sits on a white marbled surface with a few asparagus spears and pea pods placed around for decoration. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A simple sprinkle of freshly shaved parmesan and a few extra basil leaves on top will brighten the presentation and give an extra hit of flavor. A grind or two of black pepper right before serving also enhances the dish’s warmth and complexity beautifully.

Side Dishes

This pasta pairs wonderfully with a crisp green salad dressed with lemon vinaigrette or a light cucumber and tomato salad to keep the meal fresh and spring-inspired. For something heartier, crusty garlic bread makes a perfect companion to mop up every bit of that silky sauce.

Creative Ways to Present

Serve this Pea and Asparagus Pasta with Bacon Recipe in colorful bowls to complement the vibrant green vegetables. You can also garnish with edible flowers or microgreens for a touch of elegance when entertaining guests. For a rustic touch, presenting the pasta family-style in a large warm dish invites everyone to dig in and share the joy.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may thicken as it cools, so be sure to add a splash of cream or pasta water when reheating to restore that luscious texture.

Freezing

While fresh vegetables like asparagus and snap peas freeze poorly in terms of texture, you can freeze the cooked pasta and bacon separately without the sauce if needed. Reheat gently and toss with freshly made sauce for the best experience.

Reheating

Reheat your pasta slowly over low heat in a pan with a bit of cream or broth to prevent drying out. Stir frequently until warmed through, allowing the sauce to loosen and coat the pasta again beautifully. Microwave reheating is possible but less ideal if you want to maintain the dish’s creamy consistency and vegetable texture.

FAQs

Can I use turkey bacon instead of regular bacon?

Absolutely! Turkey bacon can be a lighter alternative, but keep in mind it may not render as much fat or be as crispy, which changes the texture slightly. Adjust cooking time accordingly and consider adding a bit of olive oil if needed.

What pasta shapes work best for this recipe?

Pasta with ridges or small pockets like mafalde corte, orrichette, penne, or conchiglie are ideal because they hold onto the creamy sauce and bits of bacon and vegetables well, giving you a flavorful bite every time.

Can I make this recipe dairy-free?

Yes, you can swap heavy cream for coconut cream or cashew cream, though it will alter the final flavor. Use a dairy-free cheese substitute or nutritional yeast to maintain some cheesy notes without dairy.

How do I keep the vegetables crisp and green?

Cook asparagus and snap peas just until tender-crisp and avoid overcooking. Adding them later in the cooking process and quickly sautéing helps retain their bright color and satisfying crunch.

Is this recipe suitable for meal prep?

Definitely! It comes together quickly and stores well for lunches or dinners throughout the week. Just keep the sauce creamy by adding fresh cream or pasta water when reheating.

Final Thoughts

This Pea and Asparagus Pasta with Bacon Recipe is one of those dishes that feels both special and approachable at the same time. Its perfect balance of freshness, creaminess, and savory crunch makes it an instant favorite. Once you try it, I’m pretty sure it will quickly become a go-to recipe in your kitchen—one that you’ll want to make again and again, especially when those vibrant spring vegetables are calling your name.

Pea and Asparagus Pasta with Bacon Recipe

Ingredients You'll Need