Zesty Nearly Summer Pasta with Peas, Spinach, Bacon & Herbs
4-5 ounces or 2 servings linguine pasta (or another noodle of your choice)
- 4 slices bacon, chopped (optional)
- 1 small shallot, thinly sliced (about ¼ cup)
- 2-3 cloves garlic, thinly sliced
- ¼ teaspoon chili flakes
1 ½ cups (130g) snow or snap peas, washed, trimmed, and cut on a bias (mushrooms and asparagus works well here).
- 2 cups (60g) spinach, washed and roughly chopped
- Zest of 1 lemon (about 2 teaspoons)
- ¼ cup pecorino cheese, grated or crumbled (optional)
- ¼ cup dill or other herb of choice
- ¼ cup breadcrumbs (optional)
- Olive oil
Set a large pot of salted water over high heat and bring to a boil. Add your pasta, and cook according to the package directions until al dente (you can get everything going for the vegetables while the pasta cooks since everything comes together pretty fast!). Once ready, reserve a bit of the water, drain pasta, and add it to a large bowl.
- Heat a large skillet over medium heat. Add your bacon and cook, stirring occasionally, for 4-5 minutes, or until fat has been rendered and bacon is beginning to crisp. Add your shallot, garlic, and a pinch of salt, and cook, stirring often, for a minute. Add your chili flakes, and stir to incorporate. Cook for another 1-2 minutes, then add your peas and lemon zest. Let cook for 1 minute, then add spinach and another pinch of salt, immediately turn off the heat, and toss everything to combine and gently wilt the spinach. Add everything to your pasta, along with a splash of pasta water, a squeeze of lemon juice, a drizzle of olive oil, half of the dill, and half of the pecorino. Mix everything together and season to taste with salt if necessary (remember, the cheese, bacon, and breadcrumbs are likely all salty so don’t season too much with salt before plating).
- Enjoy immediately, topped with breadcrumbs, the remaining pecorino, and dill.