Bacon, Pea, and Fresh Herb Pasta

21 Ratings
  • 5 1
  • 4 2
  • 3 13
  • 2 4
  • 1 1

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.

Everyday Food, May 2013

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Read the full recipe after the video.

Recipe Summary

total:
20 mins
prep:
10 mins
Servings:
4
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Ingredients

Directions

  • 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.

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  • 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.

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Reviews (2)

21 Ratings
  • 5 1
  • 4 2
  • 3 13
  • 2 4
  • 1 1
Martha Stewart Member
05/27/2013
This was lovely, but I did make quite a few changes...I always view a recipe as a starting point..that's the fun! After frying the bacon I added 2 minced shallots and 2 minced cloves of garlic, deglazing with some white wine. Then, instead of pasta water, added chicken stock, then the goat cheese to make a sauce, before adding the pasta and the rest of the ingredients. I loved it and will make it again. I also omitted the parsley..never see the point of it as it has no flavour.
Martha Stewart Member
05/25/2013
This is delicious! Relatively easy and quick. I omitted the dill and added a little extra bacon and peas. Loved the result!
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