Ingredients (~6 servings)
- 5 slices bacon, cubed
- 1 large leek, sliced and washed thoroughly
- 1 lb peas, fresh or frozen (if frozen, defrost first)
- 6 mint leaves
- 1 garlic clove
- Small handful of walnuts
- 1/3 cup olive oil
- 1/4 cup grated Pecorino Romano, plus more for serving
- 1/4 tsp red pepper flakes
- 3/4 tsp salt
- 1 1/2 lbs linguine or other pasta
Cook the Bacon and Leeks
Set a medium pan over medium heat and add the cubed bacon.
Cook until crispy and browned, stirring occasionally for ~5 minutes.
Using a slotted spoon, remove the bacon and transfer to a paper towel to drain.
Turn heat down to medium-low and add the leeks to the same pan with the bacon fat.
Cook until the leeks are softened but still have some structure, ~2-3 minutes; don’t let them get mushy.
Transfer the leeks to a small bowl.
Make the Pea Pesto
Add the peas, mint leaves, garlic clove, walnuts, olive oil, Pecorino Romano, red pepper flakes, and salt to a food processor or blender.
Pulse until the pesto is mostly smooth – some small bits of peas are fine.
Taste and adjust; add more olive oil if you want it smoother or more salt if needed.
Cook the Pasta and Combine
Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente.
Drain the pasta and transfer it back to the pot.
Toss with the reserved bacon, leeks, and pea pesto until well combined.
Divide among bowls and garnish with additional Pecorino Romano.
Spring Pea Pesto with Bacon and Leeks
Ingredients
Ingredients (~6 servings)
- 5 slices bacon cubed
- 1 large leek sliced and washed thoroughly
- 1 lb peas if frozen, defrost first, fresh or frozen
- 6 mint leaves
- 1 garlic clove
- Small handful of walnuts
- 1/3 cup olive oil
- 1/4 cup grated Pecorino Romano plus more for serving
- 1/4 tsp red pepper flakes
- 3/4 tsp salt
- 1 1/2 lbs linguine or other pasta
Instructions
- Cook cubed bacon in medium pan over medium heat until crispy, about 5 minutes. Remove with slotted spoon and drain on paper towel.
- Reduce heat to medium-low and cook sliced leeks in bacon fat until softened, 2-3 minutes. Transfer to bowl.
- Add peas, mint, garlic, walnuts, olive oil, Pecorino Romano, red pepper flakes, and salt to food processor. Pulse until mostly smooth.
- Boil pasta in salted water until al dente according to package directions. Drain and return to pot.
- Toss pasta with bacon, leeks, and pea pesto until combined.
- Serve topped with additional Pecorino Romano.
