Rigatoni with Peas and Bacon

Southern Kitchen
Rigatoni with Peas and Bacon

Serves: 2 to 4

Hands On Time: 45 minutes

Total Time: 45 minutes


1 cup shelled English peas (see note)

8 ounces dried rigatoni

6 strips applewood-smoked bacon, diced

1 shallot, minced

2 cloves garlic, minced

1 cup heavy cream

1 cup baby arugula

1/2 cup grated Parmesan cheese, plus more for serving

Kosher salt and freshly ground black pepper


Bring a large pot of salted water to a boil. Fill a medium bowl with ice water.

When the water is boiling, add the peas and cook until tender, 2 to 3 minutes. Use a wire mesh strainer to transfer the peas to the prepared ice bath. Bring the water back up to a boil and add the rigatoni. Cook until al dente, 8 to 10 minutes. Drain well.

Heat the bacon in a large skillet over medium heat. Cook, stirring frequently, until crisp, 8 to 10 minutes. Add the shallot and garlic and cook until aromatic, about 1 minute. Add the peas, cooked pasta and cream and continue to cook, stirring frequently, until the cream has thickened, about 5 minutes. Add the arugula and Parmesan and cook until arugula wilts, about 2 minutes. Season to taste with salt and pepper.

Divide among serving bowls and garnish with additional Parmesan cheese. Serve hot.

About the recipe

Between the sweet green peas and earthy arugula, this easy pasta dish screams spring.

If you’re making this dish when fresh peas are at their peak, make sure to use them. If, however, you can’t find ultra-fresh peas, feel free to use frozen. Instead of blanching them ahead of time, add the frozen peas directly to the boiling pasta about one minute before it finishes cooking.