Kevin Lee Jacobs

Gardening, Recipes & Home Décor Tips

Penne with Peas, Parsley, Bacon and Mint

BY Kevin Lee Jacobs | 56 Comments

Last updated on March 1st, 2020

Last weekend, I made Pasta e Piselli (pasta with peas) just as it was described by a well-known cookbook author. Sadly, the final product didn’t sing for me. It was much too bland. So last night I made the dish yet again, jazzing it up with heavy cream, smokey bacon, and invigorating mint from my garden. In other words, I “Kevin-ized” it. The result was as delicious as a Dean Martin song.

The Dean Martin song in question. Let it play while you read the step-by-step recipe! (You’ll find a printable version at the end of this post.)
To start, grab some Penne pasta, and cook it just to the “al dente” stage. Emphasis on al dente, because over-cooked pasta is dreadful pasta.
Meanwhile, take a stack of bacon…

And cut it crosswise into 1/4-inch “lardons.”

Then fetch some mint leaves from your garden or farmers’ market, and coarsely chop them.

Coarsely chop some flat-leaved parsley, too.

Then warm some olive oil in a large skillet…

Add the bacon pieces…

And saute them until they are brown and crisp — about 5 minutes.

Tip an ungodly amount of heavy cream into the hot skillet, and stir it around until it bubbles and thickens.

Then stir in some fresh or frozen peas…

and a flurry of Italian seasoning…

And all of the aforementioned mint and parsley.  Turn off the heat.

At this point, your pasta should be ready. Drain it,  or — much easier — scoop it out with a spider strainer (details here) and then add it to the skillet. Use a spatula to gently fold the pasta into the hot cream sauce.

And then…

Fold in some Parmesan cheese!

To finish, add some freshly-ground pepper, and, if necessary after tasting, some salt.

YUM.

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Here’s the printable recipe:

Print
Penne with Peas, Parsley, Bacon and Mint

Prep Time: 5 minutes

Cook Time: 10 minutes

Yield: 4 servings

A fast and delicious pasta dish for a springtime dinner party. Fresh mint leaves compliment and brighten the smokey flavor of the bacon.

Ingredients

  • 8 oz (half of a 1-pound box) penne pasta
  • 1 tablespoon olive oil
  • 8 oz center-cut bacon, cut crosswise into 1/4-inch pieces
  • 1 cup heavy cream
  • 1 teaspoon Italian seasoning
  • 1 1/2 cups fresh or frozen peas
  • 1/2 cup (or more, to taste) chopped, fresh mint leaves
  • 1/2 cup chopped, fresh flat-leaved parsley (plus more for garnish)
  • 1 cup freshly-grated Parmesan cheese (plus more, if desired, for serving)
  • Freshly-ground pepper and salt to taste

Instructions

  1. Cook the penne pasta to the "al dente" stage.
  2. Meanwhile, warm the olive oil in a large skillet over medium-high heat. Add the bacon pieces, and saute until brown and crisp -- 3-5 minutes. Add the heavy cream, and let it boil and reduce, while stirring, for about 1 minute. Fold in the Italian seasoning, peas, mint, and parsley. Off heat, fold in the pasta and Parmesan cheese. Season with the black pepper, and, if necessary after tasting, the salt.
  3. Garnish individual servings with chopped parsley, and, if desired,a dusting of Parmesan cheese.

NOTE:Want more sauce? Simply add more cream in Step 2.

https://www.agardenforthehouse.com/penne-with-peas-parsley-bacon-and-mint/

Comments

  1. 1

    Jerry Miller says

    This looks fantastic! I very curious to try this. I never would have thought of adding mint but I’m intrigued. There’s no fresh mint around my house but as soon as I see some in the grocery store, I’m getting some and trying out this recipe. Thanks.

  3. 3

    Mary in Iowa says

    Everything is on hand but will need to shop for bacon and cream, neither of which lasts long in my house. My obituary will surely read, “Died after a long, imaginary, who-gives-a-fig battle with butter, cream and bacon.”

  6. 6

    Lizee A. says

    How much fun to listen to the music while checking out the much improved recipe. My peas finished about three weeks ago here in the south. Love visiting your site that always makes me happy. Thanks for sharing your talents.

  7. 7

    Brenda Johnson says

    Kevin and a plate of this heavenly dish appeared despite a dreadful downpour yesterday. It may have been dreary out- but it was sunny and happy in my mouth!! Perfectly cooked penne, creamy, cheesy sauce with crispy crunchy bites of bacon (and really- isn’t EVERYTHING better with bacon???) and the bright vibrant flavors that only the freshest herbs can provide. So delicious!!!!! Thanks for sharing Kevin!!!

  9. 9

    A. Campbell says

    So delicious!

    So delicious! Will there be doing any more videos of you creating these wonderful dishes? I was looking forward to one each week, but I imagine it is very time consuming as well as a lot of work.

  10. 10

    LaDonna Smith says

    So glad to discover your garden and cooking blog site! How fun. Loved the Dean Ma tin touch!

  12. 12

    Jean says

    Sounds absolutely great, can’t wait to try it! Love Dean Martin! Thank you Kevin!

  13. 13

    Kate says

    I’m doing low-carb, so I’m going to try this with well-drained (maybe even raw) zucchini noodles. Great sauce!

  14. 14

    Mary W says

    Now that was a great cup of morning coffee – with a side of Dean. I clearly remember his shows on TV and that wonderful voice. This dish sounds as memorable.

  15. 15

    Carol Maiello says

    Kevin-Just so you KNOW-I adore you and your wonderful blog-Am going to make the penne dish-Your articles MAKE my day-love ya

  16. 16

    Margo says

    Ohhhhh Kevin- you outdid yourself with Dino!!! I am so glad I have found a blog that throws caution to the wind when it comes to calories!!! Enjoy your Memorial weekend.

  19. 19

    Lynn says

    I’ve made paglia e fieno many times – a favourite quick meal in our house – but I’ve never thought to add mint. I’m going to try that next time.

    The classic recipe calls for some of the parmagiano to be added to the sauce – delicious.

  20. 20

    Lynn says

    Priscilla – do you just not eat bacon, or all pork products? If the former, then use ham. If the latter, I’d suggest smoked turkey or chicken.

  21. 21

    Ardelle says

    Lots of mint and parsley in the garden – the recipe sounds awesome – love the bacon twist. My quick meal of the past week was pesto from the freezer (from last season) with pasta and tuna. Busy with the garden so was perfect. Will try your recipe this week – sounds great. Love eating from the garden again. Having to work overtime in the yard and garden when the rain stops for a few hours – we have been having ongoing flooding – 7″ ahead of normal rainfall already this year.

  22. 22

    Brigid O'Brien says

    Hi Kevin,

    I had a very Kevinish Baconly weekend. Friday night, I brought your bacon-wrapped grissini to a party and as always, it was a huge hit. it is now the new favorite of a few people. On Saturday I made the penne with peas above. It was good, but I kept feeling like I should have drained some of that bacon grease out. I read your recipe over and over and didn’t see it mentioned so I left it in. Am I obtuse or did I do it right?

  24. 24

    Julie R says

    I will be trying this one for sure. I make another dish that is very similar to this one. It has the peas and ham and there is cream cheese in the sauce, with penne pasta, but does not have mint or parsley in it. I never thought to add mint of parsley, but that is a great idea.
    To Priscilla who asked for a substitute for bacon, how about adding sun dried tomatoes or mushrooms instead. I add those to other pasta dishes and really like them.

  25. 25

    Trudi says

    Happy Memorial Day . hope your weather is great. We began the morning (5 AM) with a LOUD crack of thunder .I thought a tree was coming down! Now its sunny and humid. . Yes I agree over cooked pasta is not right. but that is the way my Mr likes it so I cook it to death for him . AND when i am out on my own I EAT IT AL DENTE! so there!. …. nothing like a 75 yr old rebellious teenager is there. (thank God) This recipe sound yummy .I bet our grandson will like it tonight.

  26. 26

    Gale Dickert says

    Sounds delicious!! Thanks for idea about adding mint –I tend to forget it’s in my garden!

  27. 27

    Naomi S. says

    Sounds delicious. However, since I am sensitive to dairy products except kefir and yogurt I wonder if I could make it with plain kefir. Would the heat curdle it?

  28. 28

    Beverly, zone 6, eastern PA says

    Looks totally yummy! And that turquoise plate is the bomb.

  29. 29

    Tom Wisker says

    Came out great. Used cut up bacon ends. Used lots of Italian flat parsley. No leftovers left over.

  31. 31

    Debra Jackson says

    Thank you for another great recipe and also thanks for recommending the fabulous ZD climbing rose. I bought two last year and they have exploded into stunning color!

  32. 32

    Laura says

    This was so delicious! And easy! It was a nice change from my usual pasta night (spaghetti and meat sauce).
    Your recipes are great – I’m making the sweet and sour meatballs over rice tomorrow!

  33. 33

    Francisca Beaver says

    I tried this recipe over the weekend…. with trepidation about the addition of the mint. But I am so glad I was brave. haha. It was delicious. Making a bigger batch soon.

  35. 35

    Eve Robinson says

    I made this for dinner Friday night. I used fresh mint and parsley from our little herb garden. I did drain off about half of the bacon grease because I am trying to reduce my cholesterol. It was delicious. Thank you for a new recipe that I can add to our dinner collection.

  37. 37

    Donna says

    Sounds definitely Heavenly. Need to hunt down some fresh mint. Think I will cook it with Montivani—so romantic. Love you blog!!! Darling,darling precious puppy.

  38. 38

    patty gregory says

    Kevin,
    I am having a group of 40 women for lunch. Do you think the sauce could be made in batches the day before and then reheated the next day before adding the pasta?

  39. 39

    Patti Panuccio says

    Kevin, you just took my favorite comfort food to the next level. When I was a kid Pasta Piselli was my moms go to dish when we were in recovery mode from illness. And it is still my favorite pick me up meal. From the comment you have gotten I think I will post my RV kitchen friendly recipe on my blog and see if I can inspire some happy campers.

  40. 40

    JoAnne Walker says

    Kevin, a question, actually 2.
    What herbs are in your italian blend?
    And, how much fresh herbs to use instead of dry?
    I have all kinds of herbs growing on my porch.

  41. 41

    Kevin Lee Jacobs says

    Hi Patti – Comfort food, indeed!

    Hi JoAnne – Herbs in my “Italian” blend are marjoram, thyme, rosemary, savory, oregano and basil. When substituting fresh herbs for dry, the rule of thumb is to triple the amount. Hope you enjoy this pasta recipe!

  42. 42

    Bessie says

    I made this the first time as directed and it was so good, but we do not eat pasta very often and I love the sauce sooo much so I omitted the pasta and used Cauflower in stead . It was still wonderful and now I can have it often. I took it to a potluck and it was liked by all.

  44. 44

    Layla Fowler says

    Hi Kevin! This looks great. Question — is boiling the cream going to cause it to curdle? IF that happens does it just come together in the end? Thank you!

  46. 46

    Carolyn OBayley says

    I’m going to try something other than mint. Maybe basil? DH does not like mint. However, on a happy note, I have many, many fresh peas from my garden. Bumper crop even. Thanks for a delicious recipe.

  48. 48

    Leslie G Derbecker says

    This sounds great, and one to keep on a comfort food list. My garden is just roaring into life right now, giving me lots of work . This will be a fast and delicious supper reward. Thanks, Kevin.

  49. 49

    Linda says

    I made it last night. My husband and I loved it! My garden was low on parsley but had a lot of mint, so I think it might have been a bit on the minty side, but it was just perfect after the first bite or two.

  51. 51

    Chris Cochrane says

    Dear Kevin, I can’t wait to try this. However, I will not need the spider strainer coz I’m not about to cook any spiders with my pasta! Meanwhile, I’m cooking you wine & thyme beef stew for dinner tonight because it’s a big family favorite. Love you, Chris!

  52. 52

    Kevin Lee Jacobs says

    Hi Chris – So happy to know that you and your family enjoy the Thyme and Wine Beef Stew recipe! Let me know how the spider-less pasta dish turns out for you!

  54. 54

    Chris from Kent UK says

    Hi Kevin,
    Made this for my lovely wife Clare, she teaches little ones rising 5s she had a hard day at work she loved it,
    Thanks for the receipe.

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