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
- 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.
- 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)
- 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.
- 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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