Bacon Pea And Fresh Herb Pasta Recipe

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

Preparation

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.