Two-Pea Rotini with Turkey Bacon Breadcrumbs

If rotini isn’t your thing, feel free to use any short pasta instead (e.g. ziti).



  • 8 cups water
  • 8 oz uncooked rotini
  • 1 cup frozen green peas
  • 8 oz sugar snap peas, trimmed and halved horizontally
  • 2 lower-sodium turkey bacon slices, chopped
  • 1/3 cup panko
  • 1 tbsp unsalted butter
  • 1 cup thinly sliced green onions
  • 2 large garlic cloves, minced
  • 1 cup unsalted chicken stock
  • 1/4 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • 1 tbsp fresh lemon juice
  • 1/4 cup shaved Parmesan cheese


  1. Bring 8 cups water to a boil in a large saucepan. Add pasta; cook 5 minutes. Add green peas and sugar snap peas; cook 3 minutes or until pasta is done. Drain.
  2. Heat a large nonstick skillet over medium heat. Add bacon to pan; cook 3 minutes or until bacon begins to brown. Add panko; cook 2 minutes. Remove panko mixture from pan. Add butter to pan; swirl until butter melts. Add green onions and garlic; cook 2 minutes. Stir in stock, salt, and pepper; cook 3 minutes. Stir in pasta mixture, juice, and Parmesan cheese; toss. Top with panko mixture. Serves 4 (serving size: 1 1/4 cups).

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