Pasta with Snap Peas, Parsley & Smoked Bacon

  • Prep Time 10 min
  • Total Time 30 min
  • Serves: 4


  • 2 cups fusilli pasta, uncooked 500 mL
  • 2 strips bacon, finely diced
  • 2 leeks (white part only), thinly sliced lengthwise
  • 2 cups snap peas, ends removed, cut in half 500 mL
  • 1 cup coarsely chopped parsley 250 mL
  • 1/2 tsp salt 2 mL
  • pepper to taste


  • Step 1

    Bring a large pot of salted water to a boil and cook pasta according to package directions. Meanwhile, in a large deep-sided skillet, cook bacon over medium heat until fat starts to render and bacon begins to brown. Add leeks and cook until softened. Set aside.

  • Step 2

    Drain pasta, reserving the cooking water. Set pasta aside. Place cooking water back on stove to simmer. Add peas to simmering water and blanch until tender-crisp, about 2 min. Drain peas, reserve 1/2 cup (125 mL) cooking water and run peas under cold water to stop cooking.

  • Step 3

    Add cooked pasta to skillet with bacon and leeks. With heat on low, stir in reserved cooking water, 1 tbsp (15 mL) at a time, to desired consistency. Stir well. With heat off, stir in peas, parsley, salt and pepper. Toss well.

Nutrition Facts

  • Nutrition Description 1/4 of the recipe
  • Calories 310
  • Fat 6 g
  • Carbs 53 g
  • Protein 11 g
  • Cholesterol 10 mg
  • Fibre 3 g
  • Sodium 450 mg