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
Preparation of Bacon and Leeks
In a medium-sized pan over medium heat, add cubed pieces of bacon, stirring occasionally to prevent them from sticking together.
Cook until crispy and browned, about 5 minutes.
Using a slotted spoon, remove from the pan and place onto a plate with paper towels to absorb remaining grease.
Reduce the heat to medium-low, then add the leeks; continue cooking in the rendered fat until the leeks are soft yet retain some body structure, approximately 2 to 3 minutes, making sure they do not turn to mush.
Transfer leeks into a small bowl.
Preparation of Pea Pesto
In either a food processor or blender, place peas, fresh mint leaves, garlic, walnuts, olive oil, Pecorino Romano cheese, red pepper flakes, and salt.
Pulse until the mixture is a smooth consistency, but small bits of peas are acceptable.
Taste the mixture and adjust seasonings if necessary.
For a smoother texture, add more olive oil; for added saltiness, sprinkle more salt over top.
Cook the Pasta and Combine
In a large pot of salted boiling water, cook pasta according to the package directions until it reaches al dente.
Drain cooked pasta and return it back to the pot.
Mix together the cooked pasta, bacon, leeks, and pea pesto until well blended.
Serve in individual serving bowls and sprinkle with additional Pecorino Romano cheese for garnish.
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.
