Pea & Herb Pasta Salad with Jowl Bacon

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

Extra virgin olive oil
2 Tbsp
Garlic cloves, thinly sliced
2 Tbsp
Peas (fresh if possible)
2 cups
Fresh thyme leaves
1 tsp
Chopped oregano leaves
1 tsp
Cooked pasta
1 lb
Butter
3 Tbsp
Lemon juice
2 Tbsp
Big pinch of salt
Ground pecorino or parmesan cheese
3/4 cup
Reserved pasta water (you won’t use it all)
1 cup
Fresh basil leaves
1 cup
Fresh dill
1/2 cup
Fresh fennel fronds
1/2 cup
Fresh mint leaves
1/2 cup
Tarragon leaves
1 Tbsp
To finish the dish: extra virgin olive oil, and more grated pecorino or parmesan cheese to taste

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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