This recipe was the last untried one from Southern Living’s March 2011 issue featuring “God’s bookmark”—that Southern icon, bacon. Everything else on the page I had enjoyed enormously—starting with the BLT Benedict with Avocado-Tomato Relish that I made for Hubby’s birthday morning breakfast.
Springtime Pasta with Bacon, the dish featured here, was billed as being great served warm or chilled. I was skeptical about whether these ingredients would make for a good cold salad (suitable for a brown-bag lunch for the next day, the magazine touted it) and personally believed it fell only into the “warm” category, but oh my! dining on it for lunchtime leftovers (fresh from the fridge) yesterday was pure bliss.
Fresh snow peas and frozen sweet green peas go into the bow-tie pasta during the last minute the pasta cooks. A wonderful melange of veggies—radishes, carrots, green onions, and fresh parsley—are stirred into the drained pasta/green vegetable mixture. Then all is tossed with a lemon juice-olive oil dressing plus seasonings as desired. Crumbled bacon and feta cheese go on top.
The magazine suggests serving it with grilled shrimp kabobs, but Hubby and I needed nothing else but this.
Goodbye springtime, hello summer, but this dish is a keeper. I just filed it with my Christmas bring-a-dish potentials and made it a meal for all seasons.
Springtime Pasta with Bacon
1 (16-ounce) package whole-wheat bow-tie pasta
1 cup frozen sweet peas
1 1/2 cups fresh snow peas
8 radishes, sliced thin
2 large carrots, grated
2 green onions, thinly sliced
1/3 cup coarsely chopped fresh parsley
1/4 cup lemon juice
1/4 cup olive oil
salt (or salt substitute) and pepper to taste
6 turkey bacon slices, cooked and crumbled
4 ounces feta or goat cheese, crumbled
Cook pasta according to package directions. During the last minute of cook time add sweet peas and snow peas. Drain. Toss pasta mixture with radishes and next 5 ingredients; season with salt substitute and pepper to taste. Sprinkle with bacon and feta cheese. Serves 6-8.