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.
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.
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 adding 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.
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.
FAQ & Tips
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.
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.
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.
The Recipe
If you like this recipe, try also these other easy pasta recipes:
Pasta with Peas, Bacon and Goat Cheese
Ingredients
- 6 oz Pasta, short cut
- 1/2 cup Peas, frozen
- 1/2 cup Bacon, cubed
- 1 small Onion
- 1/4 cup Goat Cheese
- 1/4 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 1/4 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
– 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
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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