Bacon, Pea, and Fresh Herb Pasta

By tonym

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.

Ingredients

• 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

Details

Servings 1
Preparation time 10mins
Cooking time 20mins
Adapted from marthastewart.com

Preparation

Step 1

Step 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.

Step 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.

Step 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.)

Step 4

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