Spring Pea Pesto with Bacon and Leeks
Ingredients
The Pesto
-
¾
pound
peas, fresh or frozen
-
4
leaves
mint
-
1
clove
garlic
-
small handful
walnuts
-
¼
tablespoon
olive oil
-
3
tablespoons
grated Pecorino Romano
-
a pinch
red pepper flakes
-
½
teaspoon
salt
The Pasta
-
1
pound
linguine or other type of pasta
The Bacon and Leeks
-
3
slices
bacon, cubed
-
1
large
leek, sliced and washed thoroughly
Instructions
- Cook the cubed bacon in a medium pan over medium heat until crispy, then remove and drain on paper towels.
- Lower the heat and cook the leeks in the bacon fat until softened but still structured.
- In a food processor, combine the peas, mint, garlic, walnuts, olive oil, Pecorino Romano, red pepper flakes, and salt. Blend until smooth, adjusting texture and seasoning as needed.
- Boil salted water in a large pot and cook the pasta according to package instructions until al dente. Drain the pasta.
- Toss the drained pasta with the reserved bacon, leeks, and pea pesto. Serve in bowls and garnish with additional cheese.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
12g
Sodium
500mg
Cholesterol
20mg
You might also like