Creamy Spring Pea, Asparagus, & Bacon Pasta


Weeknight Meal Happiness. This quick and easy pasta is a springtime staple in the Prescott household. Comforting, delicious, and on the table in under 30 minutes. Perfect.

Creamy Spring Pea, Asparagus, & Bacon Pasta

Makes 4 to 6 servings

500 grams dried pasta shells

10 slices of smoked bacon, cut into 1/2 -inch cubes

1 tablespoon butter

1 tablespoon olive oil

200 grams asparagus spears, tips removed and spears diced

2 garlic cloves, minced

Pinch of red chili flakes

½ cup heavy (whipping) cream

1 tablespoon lemon zest

2 cups fresh (or frozen) peas

Small bunch of fresh mint, leaves picked and finely chopped

1 cup grated parmesan cheese

Sea salt and fresh cracked black pepper

  1. Bring a large stockpot of salted water to a boil, and cook the pasta according to package directions (al dente, please). Drain, reserving ¼ cup of the cooking liquid,  and set aside.
  2. While the pasta is cooking, heat a large pan over medium-heat and add butter and olive oil. When melted together, add the bacon and fry, stirring often, until crispy and golden brown (5 – 6 minutes)
  3. Stir in the diced asparagus, garlic, and chili flakes, and cook for 2 minutes. Add the cream, zest, peas, chopped mint, and reserved asparagus tips. Season with a good pinch of salt and pepper, and bring to a simmer. Cook for 3 – 4 minutes, until the cream has started to thicken beautifully.
  4. Fold the pasta shells into the sauce along with the reserved pasta cooking liquid, then stir in the parmesan cheese. Easy Peasy. Serve. Delicious!

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