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Spring Pea Pesto with Bacon and Leeks

This pasta uses frozen peas to make a creamy pesto that's ready in 30 minutes. The bacon fat becomes the base for cooking the leeks, so nothing goes to waste.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

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.

Notes

If using frozen peas, defrost first. Wash leeks thoroughly before slicing.
Tried this recipe?Leave a comment below & let me know!