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Pea and Asparagus Pasta with Bacon Recipe

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3.9 from 12 reviews

  • Author: Eliza
  • Total Time: 30 minutes
  • Yield: 6 servings

Description

A vibrant and creamy pea and asparagus pasta dish featuring crispy bacon, spring onions, and a luscious lemon-basil Parmesan cream sauce. This easy-to-make recipe combines fresh spring vegetables with smoky bacon for a perfect 30-minute meal that serves six.

Ingredients

Meat

  • 6 strips bacon (thick cut, preferably)

Vegetables

  • 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)

Dairy

  • 1 cup heavy cream (or half-n-half)
  • 1/2 cup parmesan cheese (preferably Parmigiano-Reggiano)

Pantry & Seasonings

  • 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)

Fresh Herbs & Citrus

  • 1 lemon (zested and juiced)
  • 1 cup basil leaves (hand torn)

Instructions

  1. Boil Water: Bring a large pot of well-salted water to a boil to prepare for cooking the pasta.
  2. Prep and Cook the Bacon: Stack and cut the bacon crosswise into 1/3-inch thick pieces. Start cooking in a cold sauté pan over medium heat, stirring occasionally until the bacon is crispy and fat is rendered. Drain on paper towels and set aside, leaving the bacon fat in the pan.
  3. Prep the Vegetables: While bacon cooks, finely chop garlic, slice spring onions, trim woody ends from asparagus and cut into coins, trim and string sugar snap peas and cut diagonally into thirds.
  4. Cook the Vegetables: Let pan cool briefly after bacon is removed, then heat over medium-low. Add spring onions and garlic, cooking for a few minutes until softened. Season with salt and pepper.
  5. Cook the Pasta: Add pasta to boiling salted water and cook until al dente.
  6. Add the Asparagus & Snap Peas: Add asparagus and sugar snap peas to the sauté pan with spring onions and garlic. Cook 3 to 4 minutes until tender-crisp, seasoning again with salt and pepper.
  7. Add the Cream: Pour in heavy cream, scraping up any browned bits from the pan bottom. Let simmer gently on low heat while pasta finishes cooking.
  8. Add the Pasta: Drain pasta when al dente and add directly to the sauté pan. Stir in a splash of pasta cooking water and combine well to allow the sauce to thicken.
  9. Finish: Stir the crispy bacon back into the pasta. Turn off the heat and add parmesan cheese, lemon zest, a squeeze of lemon juice, and hand-torn basil. Mix thoroughly and adjust seasoning if needed. Serve immediately and enjoy!

Notes

  • Use pasta shapes with edges or ridges to better hold the creamy sauce, such as penne or conchiglie.
  • For a lighter dish, substitute half-and-half for heavy cream.
  • If desired, omit bacon or substitute with a plant-based bacon alternative for a vegetarian version, though the recipe as-is is not vegetarian.
  • Reserve some pasta cooking water to adjust sauce consistency if needed.
  • Be careful not to overcook asparagus and snap peas to keep a pleasant texture.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://recipekind.com/pea-and-asparagus-pasta-with-bacon-recipe/