Penne with Peas

Peas and penne pasta go well together. There’s nothing like the ‘pop’ of a pea when you bite into it. Throw it in with some other great things, like cream and bacon, and you’ve got a great side! I like to use a good, thick, smoky bacon to add a little more flavor contrast. Fried pancetta would be great too. It would add a nice crunch, but without the smokiness. Either way it’s still great!

Penne with PeasI often substitute this penne with peas dish for pasta salad. It’s almost like a pasta salad, but a lot more decadent.

Also try my Parmesan peas.

Penne with Peas

Course Side
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6


  • 1 pound penne pasta
  • 4 sliced thick-cut bacon
  • 1/2 Vidalia onion minced
  • 1 tablespoon butter
  • 1/2 pound frozen peas
  • 1 cup heavy cream
  • Kosher salt and freshly ground black pepper
  • 1/2 cup freshly grated Parmesan cheese


  • Cook pasta per package instructions. Drain, but keep 1 cup of the boiling liquid just in case you need it later on.
  • Cut bacon into small pieces. Add to a large skillet over medium high heat and cook for about 3 minutes.
  • Add the onion and cook until softened and the bacon begins to crisp.
  • Add the butter, peas and 2 tablespoons of water, and cook until the peas are tender, 2-5 minutes.
  • Stir in the cream and season with salt and pepper.
  • Add the cheese, a little at a time, stirring to combine, until melted.
  • Add the pasta and stir to coat.
  • If the mixture is too thick and a LITTLE bit of the reserved pasta water and stir. Add more liquid if required.

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