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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.

Photo via MyRecipes.com. Don't you wish my photography looked that pretty? Me too.

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.)


  1. Cook pasta according to package directions, adding sweet peas and snow peas during last minute of cook time.
  2. Meanwhile, cook bacon in a large skillet over medium-low heat until crisped and browned; remove from skillet to paper towels. Crumble bacon.
  3. 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.