Multigrain Rotini with Turkey Bacon, Peas and Basil

This is a wonderful, easy, plentiful weeknight dinner, and for the family of three that we are, it lasts a couple of days, providing enough leftovers for another dinner or at least a couple of lunches. Few dishes beat a pasta on a busy day, especially when it has vegetables and protein combined.

My favorite pasta is Barilla Plus Multigrain because it’s made from multiple grains and legumes like barley, spelt, lentils, chickpeas, oats and flax, and doesn’t taste heavy like some healthy pastas do.



Yield: 4 TO 6 SERVINGS

Total Time: 30 MINUTES

This pasta is made with a light cream sauce. If you would like a richer cream sauce, increase the amount of cream.

I used frozen peas, which took 4 minutes to cook in the microwave, saving me a lot of time.


12 ounces uncured turkey bacon
14 oz multigrain rotini or penne
1/3 cup olive oil
4 garlic cloves, minced
Sea salt and ground black pepper, to taste
¼ teaspoon ground nutmeg
3/4 cup heavy cream
1/2 cup dry white wine
2 cups cooked peas
½ cup grated Romano cheese, plus more for serving
½ cup chopped basil


Place a single layer of bacon slices on a large microwave-safe plate and cover with a paper towel. Microwave on high 6 to 7 minutes until the bacon is cooked and crispy. You will need to proceed in two batches. When the bacon is cooled, transfer it onto a cutting board and chop it into 1-inch pieces.

Meanwhile, bring a pot of salted water to a boil. Cook pasta according to package directions. Drain.

Place the olive oil and garlic in a large skillet over medium heat. Sauté the garlic until golden, 2 to 3 minutes. Add salt, pepper, nutmeg, cream, wine and cooked peas. Allow to heat up, 2 to 3 minutes. Add the cooked pasta, grated cheese, chopped basil, and chopped bacon. Gently toss several times to coat the ingredients with the sauce. Taste and adjust seasoning, if necessary.

Serve warm sprinkled with grated Romano cheese.

Other Pasta Recipes:
Steak au Poivre Pasta (Dinners & Dreams)
Pasta with Seafood Chermoula (Dinners & Dreams)
Curried Chicken Pasta Salad with Apricots and Cashews (The Perfect Pantry)
Fettuccine with Tomatillo and Cilantro Pesto (A Thought for Food)
Butternut Squash gnocchi (Food Wanderings)


6 Responses to “Multigrain Rotini with Turkey Bacon, Peas and Basil”

  1. 1

    Eileen — 09/10/2012 @ 4:09 am

    Looks amazing as all your pictures and recipes do! I wanted to see how you were feeling , Nisrine! I feel as we we have known each other forver by me reading your great posts and recipes!!! Your new baby will be here soon! I hope your pregnancy is going very smoothly. All my thoughts are with you and your family! God bless! Eileen xo

    • Nisrine replied: — September 10th, 2012 @ 2:56 pm

      Thank you very much, Eileen! Your sweet comment is greatly appreciated!!
      I am doing very well and can’t wait for the baby to be here. :)

  2. 2

    Eha — 09/10/2012 @ 8:14 pm

    Nisrine – thank you for the tip on the availability of Barilla multigrain pasta – was not aware of it! Living in a family of one most of the time, find pasta meals quick, tasty and infinitely changeable using whatever appeals [or has to be used up :) !] in the fridge/pantry. In my part of the world wholemeal/Asian types still not popular, but I far prefer them for health reasons and taste. Shall do some ‘homework’! Love to you four :) !

  3. 3

    Sues — 09/12/2012 @ 8:54 am

    I’m a big fan of Barilla Plus pastas, too. And dishes like these are what get me excited about chilly weather :)

  4. 4

    Nisrine — 09/13/2012 @ 6:25 pm

    Eha, you are so welcome.

    Sues, I’m foreseeing many pasta dishes in my future too as the weather starts to cool down.

  5. 5

    sunidhi — 09/15/2012 @ 11:17 am

    Hi, This looks very yummy and mouth watering. definitely i will try and let u know. you have described it really good anyone can follow it . thanks for a wonderful recipe.

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