Immoderate Makings

Bacon Pea Parm Pasta

Bacon Pea Parm Pasta Recipe

This recipe is sort of a pasta puttanesca, made of random things I had in my pantry and fridge one day. Peas and bacon are a classic combo, and this dish builds on that pairing with traditional Italian ingredients.

The artichokes add meatiness and the shallots add a slight crunch. Then, the mint brings a fresh pop that complements the peas, and the lemon brightens all the flavors. The red pepper flakes merge with the bacon to create an otherworldly taste (see also: Chinese chili oil), and cheese on pasta is just mandatory deliciousness.

I like this dish hot (gluten-free pastas are not great cold), and it’s killer with a good rosé. Eat it as a main course or as a side to a dish like my herby chicken thighs. Enjoy!

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Bacon Pea Parm Pasta

A little spicy, a little herby and very cheesy, this dish always hits the spot.
Keyword gluten-free, Italian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6

Ingredients

  • ½ pound thick-cut bacon, about 8 slices
  • 8 ounces rotini pasta
  • 1 cup frozen peas
  • 2 tablespoons shallots, thinly sliced
  • 12 ounces marinated artichoke hearts
  • ¼ teaspoon crushed red pepper flakes
  • cups Parmesan cheese, grated
  • Salt to taste
  • Squeeze of lemon
  • 12 mint leaves

Instructions

  • Preheat oven to 400ºF. Line baking pan with foil and lay bacon strips side-by-side. Bake for about 15 minutes, or until bacon has reached desired crispiness. Transfer bacon to paper towel-lined plate and set aside.
  • Meanwhile, cook pasta according to package directions, making sure to salt the water and stir occasionally.
  • Strain pasta, rinse with cold water and return to pot over low heat. Add frozen peas, shallots, salt and red pepper, stirring until peas heat through and plump up.
  • Roughly chop cooled bacon and add to pot, along with artichokes and cheese, stirring until all ingredients are heated through and cheese is nice and melty.
  • Transfer pasta mixture to large bowl and garnish with mint and lemon juice.

Notes

I prefer rice pasta, but this could be made with any type of gluten-free or traditional pasta.
If you like your pasta spicy, you can double the red pepper flakes.
You can add a tablespoon of olive oil if necessary – my artichokes were packed in oil, so it wasn’t necessary for me.
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