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.
Made this for dinner last night and it was so good, me and my husband cleaned our plates. Comfort food for sure, thanks!