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Prep Time
10 mins
Total Time
30 mins


2 cups
fusilli pasta, uncooked
500 mL
2 strips
bacon, finely diced
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
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.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
1/4 of the recipe
6 g
53 g
3 g
10 mg
11 g
450 mg
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