Garden-Grown Green Peas, Crisp Bacon & Parmesan Pasta for a Late Spring Dinner

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I have been traveling (check out my Instagram for photos on where) for a couple of weeks and away from my kitchen…lots of eating, but no cooking. Many recipe ideas are crammed into my brain from the trip and after some experimentation I hope to share some of those with you in later posts…a similar but not-creamed spinach dish topped with goat cheese that was sublime….a light-as-air three-layered dessert using sponge cake, whipped cream and phyllo dough…gnocchi-like noodles with a simple beef stew…chard chopped and sautéed in olive oil & garlic….oh my!

But for today…..peas and pasta.

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A few weeks ago I picked my solo crop of green peas from my little garden and this is the easy dish I made, “Garden-Grown Green Peas, Crisp Bacon & Parmesan Tossed with Pasta”, a Carbonara riff.

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 A cool, sunny spring with just the right amount of rain gave my pea plants an extra boost and within a month or so I had vines laden with plump green peas! I was pretty thrilled as fresh peas have always been a favorite of mine.

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The hot pasta was tossed in a quick sauce of chicken stock with a splash of cream, sea salt & black pepper for a leaner version of a classic Carbonara-style dish.  I quickly added the steamed green peas, crispy lean bacon & a generous amount of shredded parmesan cheese. Bon Apetit!

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Garden-Grown Green Peas, Crisp Bacon & Parmesan Cheese Pasta

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients:

  • 1 lb fettucine or spaghetti noodles (regular or gluten-free) cooked, saving 1 cup of hot pasta water
  • 1 cup chicken stock, low-fat
  • 1/4 cup cream
  • 1 cup fresh green peas (or frozen) quickly steamed in microwave
  • 8 slices crisp bacon
  • 1 cup shredded good quality Parmesan cheese
  • sea salt & freshly ground black pepper

Directions:

  1. In a deep stock pot over low heat toss cooked pasta, pasta water, chicken stock, cream and salt & black pepper until noodles are hot and coated with sauce.
  2. Portion into 4 bowls and top each serving with peas, bacon and a generous portion of cheese. Top with additional black pepper. Serve immediately.

This dish is fresh, quick and very good for a spring dinner after a long day at work served with a crisp, cold, dry white wine.

teresablackburnfoodstyling.com      www.foodonfifth.com

24 thoughts on “Garden-Grown Green Peas, Crisp Bacon & Parmesan Pasta for a Late Spring Dinner

  1. Nothing better than a simple fresh spring pasta dish! Those peas look so good Teresa and ahead of ours in PA. Looking forward to your always enticing post travel conconctions!

    1. Johanne I truly hope you get to enjoy PA peas when they come in..spring green peas are good enough to eat raw in salads..so sweet and crunchy…Thanks so much for coming by to visit.

      1. I am looking forward to their season. For now, I am enjoying French radishes, lettuce and spinach….all from a generous neighbor who flags me when I ride by on my bike and sends me home with treasures!!!!

      2. Oh I love the image of you on your bike and carrying wonderful colorful vegetables in your basket as you toodle along! I adore French Radishes and did not plant any this year to my sorrow! Have a great week.

  2. It’s great to be able to replicate some of what you’ve sampled on your travels isn’t it? We’re off to Lisbon and London next month. I’ve actually signed up for a cooking course in Lisbon, love to do that with the different places we visit. Your pea pasta looks amazing, I love those close up shots of those nice, fresh, plump peas. To be able to pick from your own garden has to be so thrilling. Well done!

  3. So appreciated Loretta. I hope your travels are wonderful and a great idea you have to take a cooking class! I never do that but might check it out on my next jaunt. Have the best of times and thanks again for stopping by.

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