One-Pot Pasta with Peas and Bacon

Pasta with peas and bacon is an easy, delicious one-pot pasta dinner and a great way to use that bag of peas in your freezer. We make ours with yogurt, lots of peas, a squeeze of lemon, and just enough bacon so this recipe feels like a treat.

This pasta with peas and bacon is one of those creamy, cozy dinners I never get tired of making. It’s comforting in that hug-from-your-dinner kind of way, similar to Alfredo but much lighter and easier to pull off on a weeknight.

I love that it’s made with simple kitchen staples, so there’s no last-minute grocery run required. If you’ve got bacon, peas, and yogurt on hand, you’re basically set. It comes together in about 30 minutes (faster than delivery), is loaded with sweet peas, and a squeeze of lemon at the end brightens everything up just enough to keep it feeling fresh.

Type of pasta to use

While any pasta will work with this recipe, I prefer pasta shapes that help scoop up the peas and bacon. In the pictures, I’ve used cavatappi. Shells, orecchiette, bow-tie, or macaroni all work great. Another option is to use a small pasta shape, like orzo, so it’s easy to scoop the pasta and peas together.

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One-Pot Pasta with Peas and Bacon

Prep: 5 minutes mins

Cook: 25 minutes mins

Total: 30 minutes mins

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Pasta with peas and bacon is an easy and delicious pasta dinner recipe and a great way to use that bag of peas in your freezer. We make ours with yogurt, lots of peas, a squeeze of lemon, and just enough bacon so this recipe feels like a treat.

4

Ingredients

• ▢ 4 strips of bacon (sliced into ½ inch pieces)
• ▢ ½ medium onion (minced)
• ▢ 3 cloves garlic (minced)
• ▢ 2 ¼ cups chicken stock
• ▢ ½ teaspoon dried thyme
• ▢ A pinch of chili flakes
• ▢ 8 ounces dried pasta (any kind will work. see blog post for ideas!)
• ▢ 2 cup frozen peas
• ▢ 1 cup plain yogurt (can sub sour cream)
• ▢ Zest and juice from ½ lemon (about 2 tablespoons)
• ▢ Salt and pepper (to taste)

Instructions 

• Heat a medium-sized pot over medium-high heat. Add the bacon and cook until crispy, about 8 minutes. Remove the bacon from the pot. If there are more than 2 tablespoons of oil in the pot, remove the extra. If there is less, add a little olive oil.
  4 strips of bacon
• Add the onion and garlic and cook until they are soft and begin to brown, about 5 minutes.
  ½ medium onion, 3 cloves garlic
• Add the chicken stock, thyme, and chili flakes to the pot and bring to a boil. Add the pasta, stir, then cover and cook for 10 minutes, stirring the pasta twice while it cooks.
  2 ¼ cups chicken stock, ½ teaspoon dried thyme, A pinch of chili flakes, 8 ounces dried pasta
• After 10 minutes, there should still be a little liquid left at the bottom of the pot. Add the peas and stir. Add the yogurt, lemon zest, lemon juice, and cooked bacon and stir one more time. Season to taste with salt and pepper.
  2 cup frozen peas, 1 cup plain yogurt, Zest and juice from ½ lemon, Salt and pepper

Nutrition

Serving: 1 ½ cups, Calories: 402kcal (20%), Carbohydrates: 63g (21%), Protein: 20g (40%), Fat: 8g (12%), Saturated Fat: 3g (19%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 20mg (7%), Sodium: 367mg (16%), Potassium: 610mg (17%), Fiber: 6g (25%), Sugar: 11g (12%), Vitamin A: 628IU (13%), Vitamin C: 31mg (38%), Calcium: 119mg (12%), Iron: 2mg (11%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.

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