This pea and bacon rigatoni comes together in just 20 minutes. It’s a delicious (and budget friendly) dinner that’s perfect for any night of the week.
This recipe for Pea and Bacon Pasta came about on a chilly, rainy day. I hadn’t been to the grocery store in a week and really did not want to head out on this chilly, wet, typical Oregon day.
Instead, I put on my yoga pants, turned on the TV, and started scouring the cupboards thinking up ideas for dinner. 
I eventually came across what would make up a fairly well-rounded dinner:
Peas from the freezer (always on hand in case anyone sprains an ankle).
Half of a package of rigatoni, leftover from the last time I enjoyed some Sunday Gravy.
A few strips of bacon.
The last little bit of cream cheese in the package.
The result? A creamy bowl of pasta goodness flecked with bits of smoky bacon and peas.
Plus, it’s got all your food groups in one bowl…
Vegetables, carbs, dairy, protein – Right?
And even though it was a basic Tuesday night… I decided to pop open some bubbles too!
Creamy Pea and Bacon Rigatoni
- Total Time: 25 minutes
- Yield: Serves 2
- Diet: Omnivore
Description
Ready in 20 minutes, this pasta dish is a budget-friendly weeknight winner. Creamy, cheesy, and full of bacon flavor!
Ingredients
- 8 oz (227 g) rigatoni
- 4 slices bacon chopped in 1-inch pieces
- 2 tbsp butter
- 2 cloves garlic minced
- 1 cup (237 ml) frozen peas
- 0.3 cups (71 ml) milk
- 3 tbsp cream cheese
- 0.5 cups (118 ml) basil minced
- Salt and pepper
- 0.5 cups (118 ml) parmesan cheese grated
Instructions
- Bring a large pot of salted water to a boil over high heat.
- Add pasta and cook until al dente. Drain, reserving cooking liquid.
- Fry chopped bacon over medium heat until crisp. Set aside on paper towels and drain the fat from the pan.
- Add butter to the pan over medium heat. Once melted, add garlic and heat for 3-5 minutes.
- Add peas, milk, and cream cheese. Bring to a boil and simmer on low for 5 minutes.
- Add bacon, basil, salt, and pepper to taste.
- Toss cooked pasta with the sauce, adding reserved pasta water as needed to reach desired consistency.
- Top with shredded parmesan cheese.
Notes
- For a richer flavor, use whole milk instead of low-fat milk.
- If you don’t have fresh basil, 1 teaspoon of dried basil can be substituted.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 600
- Sugar: 5
- Sodium: 700
- Fat: 35
- Saturated Fat: 18
- Unsaturated Fat: 12
- Carbohydrates: 60
- Fiber: 5
- Protein: 20
- Cholesterol: 80
Find it online: https://honestcooking.com/pea-bacon-pasta/
Frequently Asked Questions
Can I use fresh peas instead of frozen peas in this recipe?
Yes, you can use fresh peas, but you’ll need to cook them a bit longer until they’re tender.
What type of bacon is best for this Pea and Bacon Rigatoni?
Thick-cut bacon works well for this dish as it provides a nice smoky flavor and a satisfying texture.
Is there a substitute for cream cheese if I don’t have any?
You can use sour cream or ricotta cheese as a substitute for cream cheese, but keep in mind it may slightly alter the creaminess of the sauce.
