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Creamy Spring Pea, Asparagus and Bacon Pasta

1 Box Dried Pasta Shells
10 Slices of smoked bacon, cut into 1/2" cubes
1 T Butter
1 T Olive Oil
2 Cups Asparagus spears, tips removed and spears diced
2 Garlic Cloves, minced
Pinch Red Chili Flakes
1/2 Cup Heavy Whipping Cream
1 T Lemon Zest
2 Cups Fresh Peas
Small bunch of fresh mint, leaves picked and finely chopped
1 Cup Grated Parmesan Cheese
To Taste Salt
To Taste California Garlic Pepper Blend


1) Bring a large stockpot of salted water to a boil and cook the pasta according to package directions (al dente). Drain, reserving 1/4 cup of the cooking liquid and set aside.

2) While the pasta is cooking, heat a large pan over medium-heat and add butter and olive oil. When melted together, add the bacon and fry, stirring often, until crispy and golden brown (5 to 6 minutes)

3) Stir in the diced asparagus, garlic and chili flakes and cook for 2 minutes. Add the cream, zest, peas, chopped mint and reserved asparagus tips. Season with a good pinch of salt and Garlic Pepper Blend and bring to a simmer. Cook for 3-4 minutes, until the cream has started to thicken beautifully.

4) Fold the pasta shells into the sauce along with the reserved pasta cooking liquid, then stir in the parmesan cheese. Enjoy!

Products Used In This Recipe:

Creamy, Spring Pea, Asparagus & Bacon Pasta

45 mins Serves 4 Ingredients: 1 box dried pasta shells, 10 slices of smoked bacon, cut into 1/2" cubes, 1 T Butter, 1 T Olive Oil, 2 cups asparagus spears, tips removed and spears diced 2 garlic cloves, minced Pinch of red chili flakes 1/2 cup heavy (whipping) cream 1 T lemon zest 2 cups fresh peas small bunch of fresh mint, leaves picked and finely chopped 1 cup grated parmesan cheese Salt to taste Garlic Pepper Spice Blend to taste
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