Bacon Pea Parm Pasta
A little spicy, a little herby and very cheesy, this dish always hits the spot.
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Keyword: gluten-free, Italian
Servings: 6
- ½ pound thick-cut bacon, about 8 slices
- 8 ounces rotini pasta
- 1 cup frozen peas
- 2 tablespoons shallots, thinly sliced
- 12 ounces marinated artichoke hearts
- ¼ teaspoon crushed red pepper flakes
- 1½ cups Parmesan cheese, grated
- Salt to taste
- Squeeze of lemon
- 12 mint leaves
Preheat oven to 400ºF. Line baking pan with foil and lay bacon strips side-by-side. Bake for about 15 minutes, or until bacon has reached desired crispiness. Transfer bacon to paper towel-lined plate and set aside.
Meanwhile, cook pasta according to package directions, making sure to salt the water and stir occasionally.
Strain pasta, rinse with cold water and return to pot over low heat. Add frozen peas, shallots, salt and red pepper, stirring until peas heat through and plump up.
Roughly chop cooled bacon and add to pot, along with artichokes and cheese, stirring until all ingredients are heated through and cheese is nice and melty.
Transfer pasta mixture to large bowl and garnish with mint and lemon juice.
I prefer rice pasta, but this could be made with any type of gluten-free or traditional pasta.
If you like your pasta spicy, you can double the red pepper flakes.
You can add a tablespoon of olive oil if necessary – my artichokes were packed in oil, so it wasn't necessary for me.