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!
Also try my Parmesan peas.
Penne with Peas
- 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.