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Spring into summer pasta!


A fresh and bright pasta perfect for spring, or a “spring into summer” dinner


  • Kosher salt and freshly ground pepper
  • 1/2 pound short pasta, such as cavatappi, or any other favorite, farfalle, etc.
  • 1 1/2 cups frozen peas (or fresh if you can find them and have time to prep)
  • 1/4 pound ┬ábacon, about 4 thick slices, cut into 1/2-inch pieces
  • 4 ounces fresh goat cheese
  • 1 cup fresh parsley, carefully washed, dried, and chopped
  • 1/2 cup chopped fresh dill
  • 1/4 cup sliced fresh chives
  • 1/2 lemon, zested and juiced


  1. 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. Carefully pour oil into a heat proof container, wipe out any very dark oil remnants from the pan with a thick bunch of paper towel. Add about 1 tablespoon of the rendered bacon fat back into the pan.
  2. In a large pot of boiling well-salted water, cook pasta according to package instructions. Add frozen peas about 2 minutes just before draining. Reserve 1 cup pasta water, then drain.
  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, until reaching desired sauce consistency).
  4. Stir in bacon bit while slightly crunching them in your hand, parsley, dill, chives, and lemon zest and juice; season with salt and pepper to taste.

Serve immediately to four hungry people.

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