3 Pea Pasta with Bacon, Spinach, & Cheese

Yesterday, I was trying to figure out what to feed my starving munchkins for lunch. I have a ton of peas in the garden, lots of greens and lettuce, and eggs. I also have pasta and local bacon and lots of feta cheese. I remembered a delicious sounding salad that Jami over at An Oregon Cottage blogged about last year – 3 Pea Salad with Feta and Walnuts {which is really funny because she actually blogged about it yesterday but I hadn’t even seen the post yet!} It’s definitely an easy pasta recipe.

3 Pea Pasta with Bacon, Spinach, & Cheese

Anyhow, I decided to throw together a quick pasta and the resulting dish was very tasty! You can adapt it to whatever suits your garden or fridge. Don’t let only having one type of peas {or even only having frozen peas} stop you from trying this dish. I think you’ll really like it – whatever type of peas you happen to have on hand.

3 Pea Pasta with Bacon, Spinach, & Cheese { An Easy Pasta Recipe }

3 Pea Pasta with Bacon, Spinach, & Cheese

To get started, boil water for the noodles right away, and then grab your favorite skillet.  I love my Lodge 12″ cast iron skillet, and use it often to cook up a bunch of bacon – and you need bacon for this dish. My bacon {that I buy from a local farmer} is actually frozen. I just cut off what I need from a one pound slab and cook it up in small pieces – saves me a ton of time and is pretty easy. I used a 1/2 pound of bacon, but you can use how ever much you want – up to a pound, I’d recommend. Cook the bacon longer than I cooked mine in this picture before you add the peas. The bacon takes the longest to cook and the peas will cook up pretty quickly.

3 Pea Pasta with Bacon, Spinach, & Cheese-002

I used three different types of peas because that’s what I have in my garden right now. I have Dwarf Blauwschokkers, sugar snap peas, and maestro snap. I cut the ends off the purple blauwschokkers and then shelled the other two types as the pods were bordering on too big. Throw the peas in with the bacon and cook for 2 minutes or so. Then add the spinach and cook for another minute or two.

3 Pea Pasta with Bacon, Spinach, & Cheese-005

Add the pasta – I used Einkorn spaghetti noodles that I bought from Azure Standard, but you can also find it on Amazon. I’m slowing switching out to ancient grains – I’m not going 100% gluten free at this point, but I am taking steps to reduce the amount of gluten we eat and supposedly the ancient grains, like Einkorn, have a lot less gluten than its modern counterparts. Honestly, this whole gluten thing makes me sad. Luckily the Einkorn pasta is very good, but unfortunately, it’s more expensive than other pastas. But anyway, after you add the pasta {and no I didn’t drain off any bacon grease}, add in 1/2 cup mozzarella and 1/2 cup feta cheese. {I love feta cheese so much that I buy it 4 lbs at a time from Azure Standard. It’s some of the best feta I’ve bought and it stays fresh for a long time.} Salt and pepper to taste – and voila! Lunch on the double for hungry munchkins.

From garden to table. {sort of}.

3 Pea Pasta with Bacon, Spinach, & Cheese
  • 2 cups fresh peas
  • 1 cup spinach, torn into bite sized pieces
  • ½ pound bacon
  • ½ cup mozzarella cheese
  • ½ cup feta cheese
  • 1 pound noodles, I used Einkorn spaghetti
  • Salt and pepper to taste
  1. Cook noodles according to package directions.
  2. Saute bacon over medium high heat and cook until almost done the way you like it.
  3. Lower heat to medium add the peas directly to the bacon grease - think about which veggies will take the longest to cook if you use different varieties of peas and add the ones which will take the longest to cook first.
  4. Add the spinach last and cook for 1-2 minutes. Finally add drained pasta.
  5. Turn heat to low and add the mozzarella cheese. Give pasta a good stir and turn off the heat.
  6. Finally, add feta cheese and salt and pepper to taste.
  7. Enjoy!

What creative ways are you finding to use up your garden produce??

Linking up: Foodie Fridays;


  1. says

    You made your bacon into “lardons”! I need lardons; which is sort of bacon cut exactly the way your is in your delicious-looking dish. It makes everything better; especially pasta. For the past 13 years, I’ve been cooking everything that comes through my French kitchen door with lardons, then sadly going back home to Iowa to another 2, 3 or 4 years without them, Thank you. You have been a ray of sunshine in my life today. (And I was checking out your blog as I thought about the recipes and food I needed to start writing about. You are always great for food inspiration!)

    • says

      Ah you’re so sweet, Angela. I had no idea these are lardons. I chalk it up to being a lazy cook – so you too can have lardons in Iowa. Freeze your bacon and cut with scissors! LOL… :-) Hope you’re having a lovely time in Europe – love living vicariously thru you on fb. <3

  2. says

    This looks so delicious! I love the bacon and feta combo – I bet you goat cheese would be good too … yum yum … and I’m a crispy bacon girl, I’d cook the heck out of it!


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