• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking My Dreams
  • Recipes
  • About Me
  • Work with me
    • Portfolio
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Contact
  • Work with me
  • Subscribe!
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Pasta » Pasta with Peas, Bacon and Goat Cheese

    Pasta with Peas, Bacon and Goat Cheese

    Published: Feb 21, 2021 · Modified: Oct 3, 2022 by Jessica Montanelli · This post may contain affiliate links.

    Sharing is caring!

    37 shares
    • Share
    • Tweet
    • WhatsApp
    • Yummly
    • Email
    Total time to make this recipe: 25 minutes minutes
    Jump to Recipe Print Recipe
    fork in a bowl with pasta peas bacon and goat cheese

    A very simple delicious pasta dish with peas, bacon, and a creamy goat cheese sauce. Pasta with peas is an Italian classic dish but here is my own version for an easy flavorful lunch or a quick weeknight dinner.

    overhead of a bowl with bowtie pasta with peas

    In Italy, most families cook pasta at least once a day, some even twice a day for both lunch and dinner. Pasta is one of the most versatile foods and you can literally cook it in thousands of different dishes. But I think we can generally categorize pasta in two main ways: quick and easy or long and elaborate.

    Quick and easy pasta recipes, like this Pasta with Peas, are usually made for lunch or dinner during the week when there is less time to prepare. While long and elaborate pasta recipes are usually made on the weekend or for family gatherings and special occasions, like Lasagna, Cannelloni, and Fresh Pasta.

    Jump to:
    • What is "Pasta e Piselli"
    • Ingredients & Substitutions
    • How to make Pasta with Peas
    • Variations
    • Storage
    • FAQ & Tips
    • Related recipes you might like
    • 📖 RECIPE
    fork in a bowl with pasta peas bacon and goat cheese

    What is "Pasta e Piselli"

    "Pasta e Piselli" is the literal Italian translation of "Pasta with Peas" and it's a traditional Italian dish from Naples. Just like every Italian recipe, there are many different versions of this classic. Some families add pancetta, some add ham and some keep it vegetarian with only peas and onions, but add a beaten egg and Parmigiano cheese at the end.

    One characteristic of the classic Neapolitan recipe is that it's made in only one pan and the pasta is cooked in peas, pancetta, and onions broth, in a similar way to the Pasta e Patate recipe. Although this is possible only by using fresh peas, which have a longer cooking time. If you use frozen peas as I did in this recipe, they most likely will turn out overcooked and mushy.

    Ingredients & Substitutions

    • Pasta: This dish works best with short pasta cuts, like Farfalle, Fusilli, Orecchiette, Rigatoni, etc.
    • Peas: I prefer using frozen peas as they are available all year long and are quicker to cook. If you don't have peas, you can use asparagus, broccoli, broccolini, spinach, or even zucchini.
    • Bacon: You can use Pancetta, Ham, or smoked Bacon, or omit it completely to keep it vegetarian.
    • Goat Cheese: I use fresh goat cheese without any additional flavoring. You can also substitute it by using heavy cream, cream cheese, or even crumbled Feta cheese.

    How to make Pasta with Peas

    Even though I'm not using the same pan to cook the pasta and the sauce, I save time by cooking them simultaneously. So make sure you start heating the pot of salted water a few minutes before you start cooking.

    When you have your mise-en-place ready with all the ingredients, toss the pasta in the boiling water so you can make the sauce during the 10-15 minutes of cooking time.

    In a pan, sauté the onions and bacon until they start to brown, then add the frozen peas and cook for a few minutes until they're soft. In the end, add the goat cheese and some of the pasta water to make a creamy sauce.

    Drain the pasta and toss it in the sauce to coat. Serve immediately with freshly grated parmesan cheese and pepper.

    Variations

    • Vegetarian: Simply omit the bacon or substitute it with a plant-based option.
    • Dairy-Free: If you can find a dairy-free goat cheese you can substitute it, otherwise you can use a plant-based cream or dairy-free cream cheese.
    • Gluten-Free: Gluten-free pasta is not always the best as it may crumble or have a strange flavor. Make sure you use your favorite gluten-free pasta brand to get a good result.

    Storage

    You can store leftovers in an airtight container in the fridge for 2-3 days. If you reheat it in the microwave, add a few tablespoons of water to make the sauce creamy again.

    fork in a bowl with pasta peas bacon and goat cheese

    FAQ & Tips

    Can I make substitutions?

    Yes, you can substitute the main ingredients and still get a great pasta dish:
    - Peas: If you don't have peas, you can use asparagus, broccoli, broccolini, spinach, or even zucchini.
    - Bacon: You can use Pancetta, Ham, or smoked Bacon, or omit it completely to keep it vegetarian.
    - Goat Cheese: You can simply use heavy cream, cream cheese, or even crumbled Feta cheese.

    How do I store leftover pasta?

    You can store leftovers in an airtight container in the fridge for 2-3 days. If you reheat it in the microwave, add a few tablespoons of water to make the sauce creamy again.

    Can I use canned or fresh peas?

    I wouldn't suggest using canned peas as they are too mushy and flavorless. You can though use fresh peas following the same cooking directions in this recipe, but keep in mind the extra cooking time and cook them 5-10 minutes longer.

    Related recipes you might like

    If you like this recipe, try also these other easy pasta recipes:

    • bowl of seafood stew with ocean in the background.
      10+ Italian Seafood Dishes You've Probably Never Heard of
    • overhead photo of various bowls of pasta and sauces
      An Easy Guide to Italian Pasta Shapes and Sauces
    • oval baking dish with tomato cheese baked tortellini
      Cheesy Baked Tortellini with Mozzarella and Tomato Sauce
    • handmade ravioli on a table with a rolling pin and a cutter
      How to make perfect handmade Ravioli (complete step-by-step guide)

    📖 RECIPE

    fork in a bowl with pasta peas bacon and goat cheese

    Pasta with Peas, Bacon and Goat Cheese

    A creamy goat cheese sauce with salty bacon and sweet peas. The perfect flavor combination for this quick and easy pasta recipe.
    5 from 1 vote
    Print Pin Rate
    Prep Time: 5 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 2 people
    Author: Jessica Montanelli

    Ingredients

    • 6 oz Pasta, short cut
    • ½ cup Peas, frozen
    • ½ cup Bacon, cubed
    • 1 small Onion
    • ¼ cup Goat Cheese
    • ¼ cup Water
    • Salt
    • Black Pepper

    Instructions

    • Bring a large pot of salted water to boil. Toss the pasta in and cook according to the package directions.
    • In a pan, add the cubed bacon and the finely minced onion, drizzle a little bit of olive oil, and cook at medium heat until they start to brown.
    • Turn down the heat and add the frozen peas to the pan and cook for about 5 minutes or until the peas are soft. Season with salt and pepper to taste.
    • Add the goat cheese to the pan and ¼ cup of water from the pasta pot. Mix well until the cheese is fully melted into a creamy sauce.
    • Drain the pasta al dente and add it to the pan with the sauce. Mix well until the pasta is well coated and serve immediately.
    • Serve with freshly grated Parmigiano cheese on top if you'd like.

    Notes

    Can I make substitutions?
    Yes, you can substitute the main ingredients and still get a great pasta dish:

    - Peas: If you don't have peas, you can use asparagus, broccoli, broccolini, spinach, or even zucchini.

    - Bacon: You can use Pancetta, Ham, smoked Bacon, or omit it completely to keep it vegetarian.

    - Goat Cheese: You can simply use heavy cream, cream cheese, or even crumbled Feta cheese.

    Nutrition

    Calories: 688 kcal | Carbohydrates: 75 g | Protein: 26 g | Fat: 31 g | Saturated Fat: 12 g | Trans Fat: 1 g | Cholesterol: 52 mg | Fiber: 6 g | Sugar: 7 g

    Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

    Course: Main Course
    Cuisine: Italian
    Have you tried this recipe?Snap a photo and tag @jess.cookingmydreams or use the hashtag #cookingmydreams!
    « Raspberry Chocolate mini Bundt Cakes
    Italian Stuffed Meatloaf »

    Sharing is caring!

    37 shares
    • Share
    • Tweet
    • WhatsApp
    • Yummly
    • Email

    Reader Interactions

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Jessica! Born and raised in Siena, Tuscany, I've been immersed in the rich traditions of Italian cuisine my entire life. Through my food blog, I hope to share a slice of Tuscan warmth and the genuine flavors that have been a part of my journey since childhood.

    More about me →

    • jess.cookingmydreams
    • Cooking my Dreams
    • jess.cookingmydreams

    Popular Recipes

    • overhead plate with salmon ravioli in cream sauce
      Ricotta and Smoked Salmon Ravioli
    • black pepper with pici cacio e pepe pasta with a fork
      Pici Cacio e Pepe (Tuscan Pasta with Creamy Cheese and Black Pepper Sauce)
    • baked spinach ricotta cannelloni in a cheesy white sauce.
      Classic Spinach and Ricotta Cannelloni
    • Classic Tuscan Lasagna (with Ragù and Béchamel)
    • stack of frozen mirepoix portions
      Soffritto (Mirepoix): What it is, how to use and how to freeze
    • overhead photo of black plate with pasta
      Pasta with Easy Creamy Eggplant Sauce

    Subscribe and get a Free E-Cookbook

    As Seen In

    Summer Recipes

    • bread and tomatoes on a wooden cutting board
      Classic Tomato Bruschetta
    • campari spritz in a glass next to orange slices and peanuts
      Campari Spritz
    • large bowl with couscous and a spoon, next to a smaller bowl with a portion
      Mediterranean Couscous Salad with Lemon Herb Dressing
    • glasses with strawberry tiramisu surrounded by strawberries.
      Strawberry Tiramisù (with pasteurized eggs)

    Follow me

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Cookie Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Work with me
    • Portfolio
    • Cooking Classes

    As an Amazon Associate I earn from qualifying purchases.

    37 shares