Green Bean Pasta

green been pasta in a large skillet.

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Bacon and green beans are a match made in heaven and make a simple 30-minute pasta dinner. Add some juicy cherry tomatoes, a touch of butter, and a glug of tangy balsamic, and you get a simple and lightly sauced green bean pasta full of flavor.


  • 8 ounces farfalle
  • 4 slices bacon, cut into 1/2” pieces
  • 1 tablespoon chopped garlic (about 3 large cloves)
  • 1 (10-ounce) package frozen cut green beans
  • 5 ounces grape tomatoes, halved
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 3 tablespoons unsalted butter
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons grated Parmesan cheese, plus extra for garnish
  • 2 tablespoons chopped fresh parsley


  1. Boil the pasta following package directions. While the pasta cooks, prepare the rest of the dish.
  2. In a large skillet, cook the bacon over medium-high heat for about five minutes or until it starts to render its fat. Add the garlic, green beans, tomatoes, salt and pepper and stir. Cover the pan and cook it all together for three to four minutes.
  3. Uncover the pan and add the butter. Stir until it’s melted, and then add the balsamic and stir. Adjust the heat to medium and stir occasionally until the pasta is done cooking.
  4. Add the drained cooked pasta to the pan and stir to coat it in the light sauce. Add the parsley and Parmesan, stir again, and serve. Garnish with additional grated Parmesan and chopped parsley, if desired.


I’ve made this dish with fresh green beans, too, and they work fine but they take longer to cook. If you try it, be sure to trim the beans and cut them into bite-sized pieces.

Leftovers will keep in the refrigerator for three days. You can warm them up or enjoy them cold straight from the fridge.


Keywords: bacon pasta, balsamic pasta recipe, pasta with green beans