Creamy Pasta with Yogurt, Bacon and Snap Peas
How to make creamy pasta made with yogurt and bacon. Jump to the Creamy Pasta with Yogurt, Bacon and Snap Peas or read on to see our tips for making it. Okay, we know what you’re thinking. Yogurt and pasta? Yes. We made a big pot of yogurt pasta and loved it. The pasta is not too heavy, but stays creamy. YOU MAY ALSO LIKE: How to make brown butter kale pasta with feta cheese and golden raisins. Jump to the Brown Butter Kale Pasta Recipe. How to Make Creamy Yogurt Pasta We’ve made similar versions of this pasta before — basically, we mix melted butter and plain Greek yogurt. In goes some parmesan cheese, salt and pepper and you’re done. This time we experimented with adding bacon. Bacon adds an undeniable kick of smoky, sweet flavor — something tart Greek yogurt is missing. It just rounded everything out. We also add sugar snap peas but broccoli, English peas, corn or a big bag of mixed veggies work too. The trick to the veggies is to cook them in the pasta water. Just add them a few minutes before your pasta is done and you’re set. When the pasta, veggies and bacon are done, you can toss everything together. Just pile everything into the same pan as you cooked the bacon in — then add a little hot pasta water to loosen things up a bit. Toss until well coated then serve with a little fresh lemon and parmesan on top. YOU MAY ALSO LIKE: Thanks to artichokes, lemon and arugula this pasta isn’t heavy, but still has a little creaminess from goat cheese and just a touch of cream. Jump to the Goat Cheese and Artichoke Pasta Recipe. Recipe updated, originally posted September 2012. Since posting this in 2012, we have tweaked the recipe to be more clear. – Adam and Joanne Creamy Pasta with Yogurt, Bacon and Snap Peas PREP 10 mins COOK 20 mins TOTAL 30 mins PREP 10 mins COOK 20 mins TOTAL 30 mins Bacon adds a kick of smoky, sweet flavor — something tart Greek yogurt is missing. It rounds everything out. We also add sugar snap peas but broccoli, English peas, corn or a big bag of mixed veggies work too. Makes 4 to 6 servings You Will Need 1 pound pasta such as bow tie, penne or spiral One (16-ounce) package frozen sugar snap peas 2 teaspoons extra-virgin olive oil 4 slices thick-cut bacon 1 cup plain unsweetened Greek yogurt 3 ounces Parmigiano-Reggiano cheese, grated (about 3/4 cup), plus more for serving Salt and fresh ground black pepper Juice of one lemon Fresh chives, chopped Directions 1Bring a large pot of salted water to the boil. Set a timer for three minutes LESS than the cooking time suggested on the pasta box then add pasta. When the timer goes off, add frozen sugar snap peas and cook until pasta is cooked, but not mushy. Reserve about 1/2 a cup of the boiling pasta water then drain pasta and snap peas. 2Meanwhile, slice bacon into 1/4-inch pieces. Heat olive oil over medium heat then add bacon pieces and cook, stirring occasionally until the fat renders from the bacon and the bacon is crisp. 3Depending on how much bacon fat has rendered, you might want to remove a tablespoon or two – just make sure about two tablespoons are left in the pan. 4Remove the pan from heat, and then add the drained pasta and snap peas. Add the Greek yogurt, parmesan, and about a 1/4 cup of the reserved pasta water. Toss well. If the sauce seems too thick, add more pasta water. Taste the sauce and season with more salt/pepper to taste. Squeeze the lemon over the pasta then serve with chives and more cheese on top. 1Bring a large pot of salted water to the boil. Set a timer for three minutes LESS than the cooking time suggested on the pasta box then add pasta. When the timer goes off, add frozen sugar snap peas and cook until pasta is cooked, but not mushy. Reserve about 1/2 a cup of the boiling pasta water then drain pasta and snap peas. 2Meanwhile, slice bacon into 1/4-inch pieces. Heat olive oil over medium heat then add bacon pieces and cook, stirring occasionally until the fat renders from the bacon and the bacon is crisp. 3Depending on how much bacon fat has rendered, you might want to remove a tablespoon or two – just make sure about two tablespoons are left in the pan. 4Remove the pan from heat, and then add the drained pasta and snap peas. Add the Greek yogurt, parmesan, and about a 1/4 cup of the reserved pasta water. Toss well. If the sauce seems too thick, add more pasta water. Taste the sauce and season with more salt/pepper to taste. Squeeze the lemon over the pasta then serve with chives and more cheese on top. Adam and Joanne's Tips If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste AUTHOR: Adam Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us