Pea & Herb Pasta Salad with Jowl Bacon
Guest Chef Patrick Lane pairs Grass Roots' Farmers Co-op's forested jowl bacon with fresh spring peas, herbs and grated cheese for a multi-layered pasta salad that can be enjoyed warm or packed up and taken on a picnic, hike or to the beach.
Jowl bacon is a wonderfully fatty cut of pork. Perfect for cubing up, rendering down, and upping the bacon flavor of any dish.
Ingredients
Utensils
- Dutch oven or heavy-based pot
Instructions
Cook the pasta, to your preferred doneness while you make the sauce.
Heat your Dutch oven or heavy-based pot, then add the oil and bacon.
Turn the heat to medium, and cook the bacon until it is crispy and brown.
Remove the pan from heat and add the garlic, peas, oregano, and thyme leaves. Continue stirring for a couple minutes until you can smell the garlic.
Stir in the cooked pasta, butter, lemon juice, cheese, and salt.
Add the pasta water, a tablespoon or two at a time, until it is saucy enough for you.
Give the herbs a few tears with your fingers then toss them with the pasta.
To serve the pasta, drizzle it with a little olive oil then sprinkle it with grated cheese.
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