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Snap Pea and Asparagus Pasta with Bacon

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If you’re craving a light, fresh, and incredibly satisfying dinner that’s ready in 30 minutes, this Snap Pea and Asparagus Pasta with Bacon is exactly what you need. It’s the perfect balance of crisp, seasonal vegetables and smoky, crispy bacon—all tossed together with perfectly cooked pasta for a fresh and comforting dish.

A close up of a white shallow bowl with snap pea and asparagus pasta next to scattered pieces of asparagus and snap peas.

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Spring is here, and with it comes an abundance of fresh, seasonal vegetables that practically beg to be tossed into a delicious pasta dish.

For me, there’s nothing better than the crisp, sweet bite of snap peas and the tender, grassy flavor of asparagus, especially when paired with smoky, crispy bacon. This spring pasta is a go-to in my house for those sunny spring evenings when I want something that feels light, yet incredibly satisfying.

That’s right – it’s light! Even with the heavy cream!

You see, I worked on this recipe to get it so that it wasn’t a ‘cream sauce’ like an alfredo – instead, the cream reduces with the pasta water so that there’s just enough to just glaze the pasta. The result is rich flavor without feeling heavy — win-win, in my book!

Let me show you how to make it!


Why I love this recipe:


  • Quick and Easy: Ready in under 30 minutes, perfect for busy weeknights.
  • Fresh Spring Flavors: Snap peas and asparagus bring a crisp, garden-fresh taste – only to be matched by a hint of umami-filled bacon.
  • Perfectly Balanced: Smoky, crispy bacon adds a rich, savory contrast to the light vegetables.
  • Light but Satisfying: A pasta dish that’s comforting without feeling too heavy.

Recipe Ingredients

You’ll need the following ingredients to make this asparagus pasta:

An overhead view of the ingredients required to make snap pea and asparagus pasta with bacon on a sheet pan.

Ingredient Notes & Substitutions

The ingredients to make this pasta are easy to find and available at any grocery store. If you’re able, grab your fresh ingredients from your local farmer’s market for the best flavor!

Here are a few ingredient notes:

  • Pasta: I recommend using short pasta shapes with ridges or folds like penne, fusilli, or farfalle. These shapes do a great job of capturing the creamy sauce and bits of bacon. Choose high-quality bronze-cut pasta for the best texture and sauce adherence. I used DeCecco’s mafalde corte shape and love the way the rippled edges hold the sauce.
  • Sugar snap peas: Look for fresh, plump snap peas with a slight snap when you break one open. They should be sweet and crisp. You can substitute with snow peas or even sweet or English peas (frozen or fresh) if needed.
  • Basil: Fresh basil is key here, adding a fragrant, slightly sweet note that is a perfect complement to the vegetables and bacon. If you don’t have fresh basil, you can use fresh parsley or even a small amount of fresh mint, or both, for a different twist. Avoid dried basil, as it lacks the brightness of fresh herbs.
  • Heavy cream: This is what gives the sauce its luscious, silky texture, and only a small amount is used relative to the amount of pasta. The result is not a heavy cream sauce, but rather pasta that is glazed. For a lighter option, you can substitute half-and-half, but the sauce will be thinner.
  • Bacon: Choose thick-cut, smoky bacon for the best flavor. Cook it until it is deeply crispy, which will give you a satisfying contrast to the tender pasta and fresh vegetables. If you prefer to forego the smokiness of bacon, but still want that salty umami flavor, you can substitute pancetta, or you can omit altogether for a vegetarian option.

The Technique: Pasta and Sauce Making Side-by-Side

When you make a sauce (any kind of sauce) in a sauté pan to accompany your pasta, there are some important things to know:

  • Place your sauté pan and pasta cooking pot on burners next to each other to make it easy to transfer the pasta directly into the sauce.
  • When you cook something like bacon or pancetta in the sauté pan first, always turn off the heat and let the pan, and its remaining fat, cool a little. Then turn the heat back on and add your aromatics — garlic, onion, etc. This prevents burning of the aromatics, which can lead to a bitter flavor in the sauce.
  • You don’t need to drain the pasta in a colander. Instead, scoop it out of the cooking water with a slotted spoon or spider and place it directly into the sauce – water dripping and all!
  • Always add about a cup of pasta cooking water to your sauce and let it simmer and reduce with the sauce. This starchy water helps the sauce to thicken and to adhere to the pasta.
  • The pasta will finish cooking in the sauce – so don’t cook it all the way before adding it to the sauce, as it will continue to cook and be overdone and mushy.
  • Do your best to time the cooking of the pasta so that it will finish when the sauce is almost finished. If, however, your sauce finishes ahead of the pasta being ready, DON’T PANIC AND CONTINUE TO COOK THE SAUCE. Simply turn the heat off the sauce. Then, when the pasta is ready, turn the heat back on and proceed!

    This all just takes a little practice – but you’ll be a pro in no time!

Let’s Make It Together: STEP BY STEP

Be sure to check out the full recipe and ingredient list in the recipe card below.

Steps 1, 2 & 3:

Begin the prep by slicing the bacon into thin strips, finely chopping the garlic, and thinly slicing the green onions.

A chef's knife cutting bacon into think strips crosswise.
A chef's knife finely chopping garlic on a cutting board.
A chef's knife slicing spring onions on a cutting board.

Steps 4, 5 & 6:

To prep the sugar snap peas, remove any thick strings that run along the edge from tip to tip, and then slice them lengthwise and diagonally into thirds. And lastly, remove the woody ends of the asparagus and then cut the spears crosswise into 1/3-inch coins, leaving the tips in tact.

Chef Natalie peeling the tough strings from sugar snap peas for pea and asparagus pasta.
A chef's knife slicing sugar snap peas diagonally into thirds on a cutting board.
A chef's knife slicing asparagus spears into 1/3 inch long coins.

Steps 7, 8 & 9:

In the meantime, begin the cooking process by cooking the bacon over medium heat in a sauté pan until crispy. Then, remove it and drain on paper towels, making sure to leave the bacon fat in the pan. Turn off the heat to let the pan cool down a little.

Turn the heat back on to medium and add the spring onions and garlic to the sauté pan and add the pasta to boiling salted water. When the vegetables are softened, add the snap peas and asparagus.

A saute pan with bacon cooked until it's crispy on the stovetop.
Spring onions added to a saute pan on the stovetop to cook in the remaining bacon fat, and pasta being added to a pot of boiling water.
Snap peas and asparagus coins added to the spring onions in a saute pan to make pea and asparagus pasta.

Steps 10, 11 & 12:

Saute the vegetables for about 3 minutes, and then add the heavy cream. Season with salt and pepper and let it simmer and reduce. When the pasta is al dente, add it directly to the pan of vegetables along with a big ladle of pasta cooking water.

Snap peas, asparagus, and spring onions cooking in a saute pan on the stovetop.
Heavy cream being poured into the saute pan of peas and asparagus.
Pasta being added from the boiling water directly into the saute pan.

Steps 13, 14 & 15:

Stir everything around so that it is well-coated. The pasta should look glossy. If the sauce still looks thin, don’t worry, it will thicken with cheese and as it cools. Add back the bacon and turn off the heat. Add the parmesan cheese, lemon zest, and basil and stir well to combine. Taste for seasoning and adjust with salt and pepper, if necessary.

Pasta, snap peas, and asparagus simmering in the cream sauce in the saute pan.
Crispy cooked bacon added back to the saute pan filled with pea and asparagus pasta.
Basil, lemon zest, and parmesan cheese added to the pan of pea and asparagus pasta with bacon.
Chef Natalie Marble in her home kitchen.

Natalie’s Expert Tips

  • Fully prep the sugar snap peas – they often have a tough string along their edges and is awful to eat. To remove this, simply snap off the stem end and pull the string down the length of the pea. Then slice the snap peas on a slight diagonal for a pretty presentation and quick cook time.
  • For perfectly crispy bacon, start it in a cold pan over medium heat. Starting with a cold pan allows the fat to render out slowly, resulting in crispier bacon. Once crispy, transfer the bacon to a paper towel-lined plate to drain excess grease.
  • When adding heavy cream, keep the heat at a gentle simmer—never a rolling boil. This prevents the cream from separating and ensures a smooth, silky sauce. If the sauce gets too thick, use a splash of pasta water to loosen it to your desired consistency.
  • Don’t Overcook the Vegetables: Add the snap peas and asparagus just before tossing the pasta with the sauce. This keeps them fresh and crisp, adding the perfect contrast to the creamy pasta and smoky bacon.
  • Don’t skimp on the basil and tear it by hand rather than cutting it with a knife. This prevents bruising and keeps the flavor fresh.

Serving Suggestions

  • Sometimes a simple green salad dressed with a simple but delicious vinaigrette like my double lemon vinaigrette is all you need.
  • When you’re looking for something more, my seasonal raw shaved asparagus salad with burrata is so bright and unexpectedly delish!
  • And if you’re looking for a wine suggestion, these would be my recommendations:
    • Sauvignon Blanc
      Its crisp acidity and herbaceous notes make it a classic pairing with green vegetables like asparagus and peas.
    • Pinot Grigio
      A light-bodied white wine with bright citrus flavors that can complement the freshness of the vegetables and the richness of the bacon.
    • Chardonnay (Unoaked)
      An unoaked Chardonnay offers a clean, crisp profile that pairs well with creamy pasta dishes without overpowering the delicate flavors.
A close up of a white shallow bowl with snap pea and asparagus pasta next to scattered pieces of asparagus and snap peas.

Storage & Reheating

  • STORAGE: Store this in an airtight container in the refrigerator for up to 3 days.
  • REHEATING: To reheat on the stovetop, place everything into a sauté pan with a splash of water or cream and heat over medium-low heat until warmed through. And finally, you can also reheat everything in the microwave in 30 second intervals until everything is warmed through.
  • FREEZING: This dish freezes well in an airtight container for up to 6 months. Thaw in the refrigerator overnight before reheating.


Frequently Asked Questions

Can I use frozen snap peas or asparagus if fresh isn’t available?

Yes. While fresh produce offers the best texture and flavor, frozen snap peas and asparagus can be convenient alternatives. Ensure you thaw them completely and pat them dry to prevent excess moisture, which can dilute the sauce. Keep in mind that frozen vegetables may have a slightly softer texture compared to fresh ones.

How can I make this dish vegetarian without compromising flavor?

To create a vegetarian version, simply omit the bacon. If you want to add back some flavor, albeit different, consider these options:
To introduce a bit of smoky depth, replace bacon with a touch of smoked paprika. Incorporate sautéed mushrooms or a splash of soy sauce to add umami, and enhance richness with a touch of miso paste or nutritional yeast.

Can I prepare this dish in advance for a dinner party?

Yes, with some considerations:
Cook the pasta al dente and toss it with a bit of olive oil to prevent sticking.
Prepare the sauce and vegetables separately. Then, combine and reheat all components together just before serving, adding a splash of pasta water or cream to refresh the sauce. This approach will ensure that the dish remains fresh and the textures are maintained.



For more delicious pasta recipes, try these!

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Simple Pasta in the BEST Green Sauce

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Creamy Wild Mushroom Pappardelle

A white bowl filled with asparagus orzo salad next to a white cloth, lemon wedges, and pieces or parmesan cheese.

Easy Cold Asparagus Orzo Salad with Parmesan Vinaigrette

I hope you love this fresh spring pasta!
If you make it, be sure to leave a rating so I know how you liked it!

The Recipe

A white shallow bowl with snap pea and asparagus pasta next to scattered pieces of asparagus and snap peas.

Pea and Asparagus Pasta with Bacon

If you’re craving a light, fresh, and incredibly satisfying dinner, this Snap Pea and Asparagus Pasta with Bacon is exactly what you need. It’s the perfect balance of crisp, seasonal vegetables and smoky, crispy bacon—all tossed together with perfectly cooked pasta for a fresh and comforting dish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 507 kcal

Ingredients
  

  • 6 strips bacon (thick cut, preferably)
  • 3 garlic cloves (finely chopped)
  • 5 spring onions (sliced)
  • 1 lb asparagus
  • 5 oz sugar snap peas
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 1 cup heavy cream (or half-n-half)
  • 1 lemon
  • 1 cup basil leaves
  • 1/2 cup parmesan cheese (preferably Parmigiano-Reggiano)
  • 12 oz pasta (mafalde corte, orrichette, penne, conchiglie, or a shape with edges that will hold the sauce)

Instructions
 

  • BOIL WATER. Bring a large pot of well-salted water to a boil.
  • PREP AND COOK THE BACON. Stack the bacon slices and cut them crosswise into 1/3-inch thick pieces. Start the bacon in a cold sauté pan and bring the heat to medium. Cook, stirring occasionally, until the bacon is crispy and the fat is rendered. Drain the bacon on paper towels and set aside. Leave the fat in the pan.
  • PREP THE VEGETABLES. While the bacon is cooking, finely chop the garlic and thinly slice the spring onions. Trim the woody ends from the asparagus and cut the spears crosswise into 1/3-inch thick coins. And lastly, trim the ends of the sugar snap peas, remove any strings that run along the edges, and then cut them diagonally, lengthwise, into thirds.
  • COOK THE VEGETABLES. When the bacon is removed from the pan, turn off the heat for a few minutes to let the pan cool down. Then, turn the heat back onto medium-low and add the spring onions and garlic, and cook for a few minutes. Season with salt and pepper.
  • COOK THE PASTA. While the spring onions and garlic are cooking, add the pasta to the boiling water.
  • ADD THE ASPARAGUS & SNAP PEAS. After the spring onions have started to soften, add the asparagus and snap peas and cook for 3 to 4 minutes. Season again with salt and pepper.
  • Add the heavy cream and scrape up any browned bits on the bottom of the pan. Let the cream simmer over low heat while the pasta finishes cooking.
  • ADD THE PASTA. When the pasta is al dente, add it directly into the saute pan and add a cut of pasta cooking water. Stir everything together and let the sauce thicken.
  • FINISH. When the sauce has started to thicken, add back the bacon and stir it through. Turn off the heat and add the parmesan cheese, lemon zest, a squeeze of lemon juice, and hand-torn basil. Stir it through to combine well. Taste and adjust any seasonings. ENJOY!

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Notes

  • Fully prep the sugar snap peas – they often have a tough string along their edges and is awful to eat. To remove this, simply snap off the stem end and pull the string down the length of the pea. 
  • For perfectly crispy bacon, start it in a cold pan over medium heat to let the fat render out slowly, making for crispier bacon. 
  • When adding heavy cream, keep the heat at a gentle simmer—never a rolling boil. This prevents the cream from separating and ensures a smooth, silky sauce.
  • Don’t Overcook the Vegetables: Add the snap peas and asparagus just a couple of minutes before tossing the pasta with the sauce. This keeps them fresh and crisp, adding the perfect contrast to the creamy pasta and smoky bacon.
  • Don’t skimp on the basil and tear it by hand rather than cutting it with a knife. This prevents bruising and keeps the flavor fresh.

Nutrition

Calories: 507kcalCarbohydrates: 52gProtein: 17gFat: 26gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.03gCholesterol: 65mgSodium: 879mgPotassium: 488mgFiber: 5gSugar: 6gVitamin A: 1800IUVitamin C: 31mgCalcium: 189mgIron: 3mg
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Nice to meet you!

Chef Natalie Marble in her home kitchen.

I’m Natalie and I love to create seasonal and interesting elevated food for busy everyday real life! Dinner doesn’t have to be boring and I’m here to help. This is where busy meets delicious!

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