Pasta with Peas

The ingredients

• Shell pasta
• Bacon slices cut in small pieces
• Red onion, chopped
• Garlic cloves, minced
• Reserved pasta water
• Frozen peas
• Grated Parmesan
• Salt
• Black pepper

For the ingredients quantities go to the recipe card below

Instructions

In a large pot of boiling salted water, cook the pasta according to package instructions until al dente. Reserve ½ cup of the pasta water, then drain the pasta and set aside.

While the pasta is cooking, heat a skillet over medium heat. Add the bacon pieces and cook until crispy, about 5-7 minutes. Remove the bacon and place on a paper towel-lined plate to drain.

In the same skillet, using the bacon fat, add the chopped red onion. Sauté until softened, about 3-4 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.

Stir in the cooked pasta, reserved pasta water, grated Parmesan, peas , bacon salt, and black pepper. Mix well to combine. Continue cooking for 3 minutes

Serve the pasta hot, garnished with fresh parsley if desired.

Tips

• Any type of pasta works well for this recipe, but shorter shapes like penne, fusilli, or farfalle are ideal.
• For a healthier option, you can use turkey bacon.
• You can substitute the red onion with yellow onion or shallots.
• Fresh garlic is recommended, but garlic powder can be used in a pinch.
• No need to thaw the peas before adding.

Storage and Freezing Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days.

This pasta dish can be frozen, but the texture of the peas might change slightly. Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator and reheat in a skillet over medium heat until warmed through.