Bacon, Pea, and Fresh Herb Pasta
Bacon does double-duty in this dish: Toss cooked bacon with the pasta, then cook the ingredients in bacon fat instead of oil for extra-savory flavor.
- Total Time:
- Servings: 4
Photography: Johnny Miller
Source: Everyday Food, March 2013
- Salt and pepper
- 1/2 pound short pasta, such as cavatappi
- 1 1/2 cups peas, fresh or frozen
- 4 ounces bacon, cut into 1/2-inch pieces
- 4 ounces fresh goat cheese
- 1 1/2 cups fresh parsley
- 1/2 cup chopped fresh dill
- 1/4 cup sliced fresh chives
- 1/2 lemon, zested and juiced
In a large pot of boiling salted water, cook pasta according to package instructions. If using fresh peas, add 2 minutes before pasta is done cooking; if using frozen, add just before draining. Reserve 1 cup pasta water, then drain.
Meanwhile, in a large skillet, cook bacon over medium until crisp, 8 to 10 minutes. With a slotted spoon, remove bacon and drain on paper towels. Discard all but 1 tablespoon bacon fat from skillet.
Increase heat to medium-high; add pasta, goat cheese, and 3/4 cup reserved pasta water and stir until goat cheese melts. (Add remaining pasta water, if necessary.)
Stir in bacon, parsley, dill, chives, and lemon zest and juice; season with salt and pepper.