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Bacon, Pea, and Fresh Herb Pasta


Fresh parsley, dill, chives, and sweet peas all bring a springy herbaceous quality to this pasta that benefits from a salty bite of bacon and a tangy hit of goat cheese.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Johnny Miller

Source: Everyday Food, May 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


  1. 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.

  2. 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.

  3. 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.)

  4. Stir in bacon, parsley, dill, chives, and lemon zest and juice; season with salt and pepper.

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