1 - I got no comment from my main diner... The snowpeas were overcooked, at least. And I kinda skimped on the chives 'cause I didn't have enough. And I used hazelnuts instead of walnuts. So, maybe it deserves another chance but done right?
8 slices bacon, cut into lardons
1 cup pecans walnuts
2 Tbsps salt
8 ounces linguine
2 cups snow peas, trimmed and cut diagonally into 1/2 inch slices
1/4 cup sliced scallions or chives
1/4 cup olive oil
1 Tbsp fresh lemon zest
8 oz crumbled goat cheese at room temperature
2 Tbsps salt
8 ounces linguine
2 cups snow peas, trimmed and cut diagonally into 1/2 inch slices
1/4 cup sliced scallions or chives
1/4 cup olive oil
1 Tbsp fresh lemon zest
8 oz crumbled goat cheese at room temperature
- Render the bacon in a large skillet until rendered and crispy. Remove the bacon and set aside.
- To the bacon fat, add the walnuts and cook over medium heat for 5 minutes. Coarsely grind them, by hand with a mortar and pestle or pulse a few times in a food processor until they resemble crumbs.
- Bring a large pot of water to boil and add all of the salt and cook the linguine.
- When the linguine is 2-3 minutes from being done (just before it's al dente, add the snow peas.
- Drain the linguine and peas in a collander and transfer to a large bowl. Add the bacon, scallions, olive oil and lemon zest and toss. Top with cheese and ground walnut crumbs.
