Penne with Peas, Parsley, Bacon and Mint

  There is something truly magic about the transition from hearty winter meals to the bright, fresh flavors of spring. This pasta dish is the perfect bridge between those seasons. It pairs the salty, smoky indulgence of crisp bacon with the vibrant, garden-fresh pop of sweet peas and cooling mint.

Whether you are looking for a quick weeknight dinner or a stunning side for an outdoor lunch, this recipe delivers big flavor with very little effort. The combination of parsley and mint creates an aromatic herbaceousness that elevates the entire dish, making it feel sophisticated yet deeply comforting.

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Ingredients

• 1 lb Penne pasta
• 6 slices Thick-cut bacon, diced
• 2 cups Sweet peas (fresh or frozen)
• 3 cloves Garlic, minced
• 1/4 cup Fresh Italian parsley, chopped
• 2 tbsp Fresh mint, finely chopped
• 1/2 cup Grated Parmesan cheese
• 1 tbsp Extra virgin olive oil
• Salt and black pepper to taste
• Optional: Red pepper flakes for a hint of heat

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Instructions

1.      Boil the Pasta: Bring a large pot of salted water to a boil. Add the penne and cook according to the package directions until al dente. Important: Reserve about 1/2 cup of the pasta water before draining.

2.    Crisp the Bacon: While the pasta cooks, add the diced bacon to a large skillet over medium heat. Fry until the bacon is crispy and the fat has rendered. Use a slotted spoon to remove the bacon bits and set them aside on a paper towel, leaving about 2 tablespoons of the bacon fat in the pan.

3.    Sauté the Aromatics: To the same skillet, add the olive oil and the minced garlic. Sauté for about 1 minute until fragrant. Add the peas and cook for 2–3 minutes until they are tender and bright green.

4.    Toss and Emulsify: Add the cooked penne directly into the skillet with the peas and garlic. Pour in half of the reserved pasta water and the grated Parmesan. Toss vigorously over medium-low heat. The starch from the water and the cheese will create a light, silky sauce that coats the noodles.

5.    The Fresh Finish: Fold in the crispy bacon, chopped parsley, and fresh mint. The heat from the pasta will release the oils in the herbs without wilting them too much.

6.    Season and Serve: Taste and add salt, plenty of cracked black pepper, and red pepper flakes if desired. Serve immediately with an extra sprinkle of Parmesan on top.

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Tips for Success

• Don't Skimp on the Mint: It might sound unusual if you haven't tried it in pasta before, but mint and peas are a classic pairing. It adds a refreshing "lift" that cuts through the richness of the bacon.
• Pasta Water is Gold: If the pasta looks a little dry after mixing, add the rest of your reserved pasta water one splash at a time until it reaches your desired consistency.
• Vegetarian Swap: To make this vegetarian, omit the bacon and use a pinch of smoked paprika or smoked sea salt to mimic that savory depth.