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.
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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