Pasta with peas and bacon is an Italian recipe, quick to prepare, but really delicious.
The special thing about this dish that I love, is that it’s all cooked in one pot!
The pasta is cooked directly in the sauce like a risotto, just like Pasta e fagioli and Pasta e patate; this step makes the pasta and
peas creamy, incredibly tasty, perfectly seasoned and delicious!
In short, the best pasta and peas in the world!
Peas are a springtime legume.
In fact, when they are in season, I always prepare this pasta with fresh peas. And then in other seasons I use frozen ones, which are just as good.
Aside from being sweet and super delicious, peas also have some great health properties.
Peas: Health Benefits
- They have diuretic properties.
- They lower blood cholesterol levels.
- Counteract constipation and detoxify.
- They are very digestible.
- They prevent diabetes.
- Useful in pregnancy.
- They are allies of heart and circulation.
- They help the immune system.
- Alleviate menopausal disorders.
As for minerals and vitamins, raw peas provide ( for 100g):
- Potassium 193 mgPhosphorus 97 mg
- Calcium 45 mg
- Iron 1,7 mg
- Vitamin C 32 mg
- Vitamin B1 0,2 mg
- Vitamin B2 0,08 mg
- Vitamin B3 2,6 mg
- Vitamin A 64 g
Among legumes, peas are the least caloric ones, in fact they have only 52 kcal for every 100 grams of fresh product.
Moreover they are low in fats and therefore recommended to those who follow a diet aimed at weight loss as well as general wellness.
After we’ve talked a bit about the properties of peas, let’s move on to our recipe.
Pasta with peas and bacon, a recipe that will enhance the flavor of this tasty legume.
Pasta With Peas & Bacon Recipe
Pasta with peas and bacon is a classic poor man’s dish of the Italian culinary tradition that in this variant is enriched with bacon and flavored with a light chopped onion.
In this recipe we use chopped spaghetti. My mom always prepared it with spaghetti and I continue to prepare it this way, but if you prefer another type of pasta, feel free to choose the one you prefer.
I always recommend using short cut pasta.
Also if you want to prepare a vegetarian dish you can omit the bacon, the recipe remains delicious thanks to the sweetness of peas.
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- 150g Of cut spaghetti (or short pasta at your pleasure)
- 200g Of peas
- 1 Onion
- 4 Basil leaves
- 1l Of vegetable broth
- 100g Bacon
- Salt & pepper to taste
- 3 Tablespoons of extra virgin olive oil
- Finely chop the onion and place it in a pot with some extra virgin olive oil. Turn on the heat, stir and let it brown slowly, then add the smoked bacon and cook it enough to melt some of the fat but it should not toast.
- Add peas, a few basil leaves, season with salt and pepper to taste and let stir-fry over medium heat for 3 minutes.
- At this point, add about 3 cups of vegetable broth.
- The broth should cover the peas entirely. Let it come to a boil.
- Let the peas cook for about 15-20 minutes, add more broth if needed.
- At this point you can add the pasta, adjust the salt (if needed) and cook according to the cooking time indicated on the package.
- At the end of the cooking time the water will have been absorbed, however it is a good idea to keep more hot broth on hand and add a little at a time if you find that it dries out too much.
- Add 1 drizzle of olive oil towards the end of cooking, salt, pepper.
- The pasta and peas should not be too watery!
- If you like, you can add 2 tablespoons of pecorino or grana cheese, stir off the heat, however it will be delicious even without cheese!
Note: the cooking time of the peas may vary depending on the type of peas you choose (fresh or frozen), so don't hesitate to extend the cooking time if you need to.