By Martha Stewart
May 2013
Source: Martha Stewart
Photo Source: Unsplash,
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.
Recipe Summary
Prep: 10 mins
Total: 20 mins
Servings: 4
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
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.
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