This weekend, we invited a friend over for lunch. The weather was beautiful, our yard was in bloom…
…and I wanted to make an appropriately springy dish. Something fresh and light, but still flavorful. A few weeks ago, I ran across a recipe in a Southern Living Annual Recipes cookbook for something that fit the bill: Springtime Pasta with Bacon.
This recipe was perfect for a light lunch with friends. It was easy to make and fast. The leftovers were great cold. Even B, who is not normally a radish fan, enjoyed it. As is normal, we made a few modifications to fit our tastes, which I have marked in the recipe. We served it with crusty French bread fresh from the bakery. Hope you enjoy!
Springtime Pasta with Bacon
Makes 3-4 servings
From the March 2011 issue of Southern Living magazine
- 1 (16-oz.) package orecchiette pasta (I used an 18 oz. package of frozen three-cheese tortellini)
- 1 cup frozen sweet peas
- 1 1/2 cups fresh snow peas
- 6 thick bacon slices
- 8 radishes, cut into wedges (I cut into wedges and then thinly sliced)
- 2 large carrots, grated (on the large holes of a box grater)
- 2 green onions, thinly sliced (I omitted due to diet restrictions; you can keep ’em!)
- 1/3 cup coarsely chopped fresh parsley
- 1/4 cup lemon juice
- 1/4 cup olive oil (I used extra virgin)
- Salt and pepper to taste
- 4 ounces crumbled goat cheese (optional; we used it, but I had a hard time crumbling it, which I think was because mine was at room temp. Too soft to crumble. Keep it cold to crumble. It would also be great with large shavings of Parmesan.)
- Cook pasta according to package directions, adding sweet peas and snow peas during last minute of cook time.
- Meanwhile, cook bacon in a large skillet over medium-low heat until crisped and browned; remove from skillet to paper towels. Crumble bacon.
- Drain pasta mixture. Toss with radishes and next 5 ingredients; season with salt and pepper to taste. Sprinkle with bacon and, if desired, crumbled goat cheese.