Pappardelle with Peas and Bacon

Pappardelle with Peas and Bacon

Pappardelle with Peas and Bacon

follow

Pappardelle with Peas and Bacon served on a wooden plate with dimly lit candles and a linen napkin in the background.

Pappardelle with Peas and Bacon is a great way to enjoy a satisfying bowl of creamy pasta without feeling bogged down with heaviness. It has a splash of cream, just enough to cling to the noodles and make it taste heavenly. The bacon is a must for a burst of salty, meaty texture to this dish, so it’s recommended not to omit it. The peas provide that fresh, earthy bite that makes this a pasta dish that you want to eat during the summer. It’s also a lovely way to use your fresh garden peas if you’re lucky enough to have them. You simply need to simmer your fresh shelled peas in lightly salted water for about 6-7 minutes until just tender and add to the pasta with the parmesan cheese at the end. It’s so good!

Ingredients for Pappardelle with Peas and Bacon arranged on a wooden plate garnished with fresh parsley.

Don’t have pappardelle pasta? No problem, I’ve made this recipe many times using fettuccini, linguini and penne rigate. I happen to enjoy it most with the pappardelle, but use what you have and enjoy!

Pappardelle with Peas and Bacon
Print Recipe
    Servings
    2 people
    Servings
    2 people
    Pappardelle with Peas and Bacon
    Print Recipe
      Servings
      2 people
      Servings
      2 people
      Ingredients
      Servings: people
      Instructions
      1. Bring a large pot of well-salted water to a gentle boil.
      2. Meanwhile, heat a medium skillet over medium heat and cook bacon until crisp-tender. Remove with a slotted spoon to a paper towel lined dish reserving a tablespoon of bacon fat in the pan.
      3. Add pasta to boiling water and cook according to package directions. Drain pasta, reserving a cup of hot pasta water.
      4. Heat remaining bacon fat over medium-low heat and add garlic. Sauté for 1-2 minutes until starting to soften but not brown.
      5. Stir in cream, peas and salt. Heat to a full simmer and allow to reduce for 1 minute.
      6. Reduce heat to low and stir in pasta, reserved bacon, parmesan cheese and parsley and toss until combined and creamy. Add a small amount of hot pasta water as needed to bring everything together. Season to taste with salt and pepper.
      7. Serve immediately with additional parmesan cheese.
      Recipe Notes

      -Linguini, fettucini and penne rigate work well in this recipe if pappardelle is not available.  Simply substitute your favourite using the same quantity size as stated in the recipe.

      -Fresh summer peas are optimal in this recipe if you have them.  Simmer your fresh peas in lightly salted water for 6-7 minutes until just tender and add at the end with the parmesan cheese

      Product Favourites!

      Affiliate Disclosure

      I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
      Herbed Quinoa Shrimp Bowls

      Herbed Quinoa Shrimp Bowls

      follow

      Herbed Quinoa Shrimp Bowls served in a shallow bowl resting on a black kitchen towel and wooden trivet.

      Do you have a New Year’s resolution? With the new year approaching fast, I find myself thinking of my own New Year’s resolutions.   Like many of you, one of my resolutions is to eat differently.  I say different because I don’t necessarily want to eat less or lose a bunch of weight, I just want to eat less refined sugar and simple carbohydrates like white rice. I have found that by eating a little more protein and less simple carbohydrates I generally feel better and have less hunger throughout the day.  As with everything, moderation is key to my success and my goal of maintaining this small change does not mean I will pass on every cookie and slice of bread. It means certain foods will be eaten less often. This year is all about balance!

      I hope the new year brings you success and happiness in all that you do. Cheers to 2020!

      I find dishes like Herbed Quinoa Shrimp Bowls perfect for my resolution because they’re high in protein, both the shrimp and quinoa, a good source of fibre and loaded with fresh flavour from parsley, garlic and lemon. It also has arugula which I absolutely love lightly wilted. It’s simple, delicious and a great way to help refine the way you eat. 

      Raw shrimp, arugula and lemon dressing in preparation for Herbed Quinoa Shrimp Bowls.
      Herbed Quinoa Shrimp Bowls served in a shallow bowl resting on a black kitchen towel and wooden trivet.

      Herbed Quinoa Shrimp Bowls served in a shallow bowl resting on a black kitchen towel and wooden trivet.
      Herbed Quinoa Shrimp Bowls
      Print Recipe
        Servings Prep Time
        2 people 15 minutes
        Cook Time Passive Time
        25 minutes 5 minutes
        Servings Prep Time
        2 people 15 minutes
        Cook Time Passive Time
        25 minutes 5 minutes
        Herbed Quinoa Shrimp Bowls served in a shallow bowl resting on a black kitchen towel and wooden trivet.
        Herbed Quinoa Shrimp Bowls
        Print Recipe
          Servings Prep Time
          2 people 15 minutes
          Cook Time Passive Time
          25 minutes 5 minutes
          Servings Prep Time
          2 people 15 minutes
          Cook Time Passive Time
          25 minutes 5 minutes
          Ingredients
          Shrimp Bowls
          Dressing
          Servings: people
          Instructions
          1. Combine vegetable broth and quinoa in a medium pot. Bring to a simmer, cover and cook according to package directions until tender. Allow quinoa to rest for 5 minutes and fluff with a fork.
          2. While quinoa is cooking make dressing by whisking all ingredients together in a small bowl.
          3. Pat shrimp dry and season with salt and pepper.
          4. Heat 1 tbsp of olive in a medium skillet over medium heat. Add shallot and garlic and sauté for 2 minutes until softened. Stir in shrimp and cook for 2 minutes per side.
          5. Add warm quinoa, arugula and 1/2 of the dressing and toss to combine over low heat until arugula is slightly wilted, about 1 minute.
          6. Scoop into serving dishes and drizzle each with remaining dressing and sprinkle with parmesan cheese if desired. Serve immediately.

          Product Favourites!

          Affiliate Disclosure

          I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
          Mushroom and Arugula Quinoa Bowls

          Mushroom and Arugula Quinoa Bowls

          Even though I’m not a vegetarian, that doesn’t mean I don’t enjoy a meatless meal on regular occasion. In fact, I think it’s very important to eat legumes and plant-based proteins for a good overall balance of one’s diet.  My thoughts on the matter also play nicely with the new Canada Food Guide, so I see it as a win-win. But eating a meatless meal doesn’t have to be complicated, and that’s why I love these Mushroom and Arugula Quinoa Bowls.

          Why do I love quinoa?

          It’s neutral in taste and can take on a wide variety of flavours.

          Quick and easy to prepare with no special equipment or longer soaking periods required.

          Great as a main dish or side dish and is gluten-free.

          It contains plant-based protein and essential amino acids, making it a complete protein. This is important because essential amino acids are the ones that the body cannot produce on its own and must get from food. 

          Not only a source of protein but fibre, magnesium, manganese and folate to name only a few. 

          It has a pleasant texture and holds up well on its own or in combination with other foods.

          If you love quinoa too or simply want to find out for yourself what all the fuss is about, here are a couple of other great recipes that include this amazing food. 

          Quinoa Spinach Egg Cups

          Spinach and Quinoa Stuffed Portabella Mushrooms

          Mushroom and Arugula Quinoa Bowls sit on a wooden board surrounded by fresh thyme, lemon half, mushrooms and linen napkin.
          Mushroom and Arugula Quinoa Bowls
          Print Recipe
            Servings Prep Time
            2 people 20 minutes
            Cook Time
            12 minutes
            Servings Prep Time
            2 people 20 minutes
            Cook Time
            12 minutes
            Mushroom and Arugula Quinoa Bowls sit on a wooden board surrounded by fresh thyme, lemon half, mushrooms and linen napkin.
            Mushroom and Arugula Quinoa Bowls
            Print Recipe
              Servings Prep Time
              2 people 20 minutes
              Cook Time
              12 minutes
              Servings Prep Time
              2 people 20 minutes
              Cook Time
              12 minutes
              Ingredients
              Servings: people
              Instructions
              1. Heat broth to a simmer in a small pot. Stir in quinoa, reduce heat to a steady simmer, cover and cook for about 18 minutes (I find cooking quinoa in broth takes a few minutes longer than just water). Remove from heat and allow to rest for 5 minutes.
              2. In a small bowl whisk together 1 tbsp olive oil, lemon juice, mustard, half of the thyme, salt and pepper. Set aside.
              3. In a medium skillet, heat 1 tbsp of olive oil. Once hot, add mushrooms and cook on medium highfor 3-4 minutes until starting to turn golden. Stir and continue to cook for about 2 minutes. Add garlic, shallots and half of the thyme. Cook, stirring often until garlic and shallots have softened, another 2-3 minutes.
              4. Fluff quinoa with a fork and add to mushrooms, stirring to combine. Season lightly with salt and pepper.
              5. Add arugula and sauté for 1-2 minutes until starting to soften and wilt. Remove from heat and stir in dressing. Divide into 2 bowls and top with grated parmesan cheese and toasted nuts.
              Recipe Notes

              I used pine nuts here, but cashews are also wonderful.  To quickly toast nuts, heat 1 tsp of olive oil in a small pan over medium heat. Add nuts and toss or stir occasionally until golden.

              Recommended Products

              Affiliate Disclosure

              I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com