|This dish is quick to make and packed with green goodness along with a little bacon…
what’s not to like?
Now that the power is back on at Chez Lenaburg and fridges are cleaned out and re-stocked, the laundry is washed, folded and put away, I can get back to doing what I love, spending time with all of you lovely readers. I hope your power is on and your keeping cool in this insane weather. If your looking for something a little different for dinner, yet still easy to make and filled with flavor, I think this dish will fit that bill.
My hubby LOVES peas. He loves sugar snap peas and green peas. He loves them with carrots or without. He also happens to adore BACON. I know we have discussed his obsession with all things pork in this space before. So when I came across this recipe in my cooking magazine, I knew that it would make it’s way into my cooking rotation. For my guy, this dish was pretty much a home run. It also happens to have one of my favorite ingredients…goat cheese! Bonus for Mama!
Can’t wait to hear what you think…give it a shot and leave a comment.
Celebrate the Feast!
This weeks recipe is being shared with Nap Time Creations, Balancing Beauty and Bedlam , Totally Tasty Tuesday @ Mandy’s Recipe Box, Domestically Divine Homemaking Link Up, What’s Cooking Wednesday @ Tales from the Fairy Blogmother, Raising Homemakers, Delicious Dishes, Tempt Your Tummy Tuesday, The Kids in the Kitchen Link-up @ Young Living Oil Lady, The King’s Court IV, This Chic Cooks, Cast Party Wednesday @ Lady behind the Curtain, Tuesdays at the Table, 33 Shades of Green, Full Plate @ Miz Helen’s Country Cottage, Friday Flair @ Whipperberry Food on Friday’s @ Anne Kroeker, Simply Delish Saturday @ KB and Whitsnakes Home, Cooking Thursday @ A Diary of a Stay at Home Mom, GCC Recipe swap @ The Grocery Cart Challenge, as well as the Hearth and Soul Blog Hop@21st Century Housewife. Head on over to their blogs and check out other fabulous recipes.
Pasta w/ Three Peas and Goat Cheese
slightly adapted from Cooking with Paul Deen Magazine, May 2012 issue
6 slices bacon, coarsely chopped
1 1/2 cups pecan halves
1 (9oz) package refrigerated linguine
2 cups sugar snap peas
1/3 cup sliced green onion
1/4 cup EVOO
1 T lemon zest
6 oz goat cheese
1. In a large skillet, cook bacon until crispy in medium-high heat. Remove bacon from pan, reserving fat, and drain bacon on paper towels
2. Add pecans to bacon fat, stirring often until fragrant, about 5-6 minutes. Drain on paper towels. Place pecans in food processor and pulse until finely ground.
3. Bring a large stockpot to a boil. Add linguine and snap peas, cook until pasta is al dente, about 2-3 minutes. Drain well.
4. In a large bowl, combine pasta, snap peas, green onion, olive oil, lemon zest, and salt, tossing gently to combine. Top with ground pecans, bacon, and goat cheese.
Return to The Catholic Conspiracy