Springtime Pasta with Bacon

Southern Living
Springtime Pasta with BaconRecipe
Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell
Enjoy this colorful dish warm or chilled; leftovers are perfect for a brown bag lunch the next day. Add grilled shrimp kabobs and a crisp Sauvignon Blanc for a relaxing meal with friends.
Makes 6 to 8 servings


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1 (16-oz.) package orecchiette pasta*
1 cup frozen sweet peas
1 1/2 cups fresh snow peas
8 radishes, cut into wedges
2 large carrots, grated
2 green onions, thinly sliced
1/3 cup coarsely chopped fresh parsley
1/4 cup lemon juice
1/4 cup olive oil
Salt and pepper to taste
6 thick bacon slices, cooked and crumbled
4 ounces crumbled goat cheese (optional)


Total: 30 Minutes

1. Cook pasta according to package directions, adding sweet peas and snow peas during last minute of cook time. Drain.

2. Toss pasta mixture with radishes and next 5 ingredients; season with salt and pepper to taste. Sprinkle with bacon and, if desired, crumbled goat cheese.

*1 (16-oz.) package farfalle (bow-tie) pasta may be substituted.

Created date

February 2011