4 slices bacon
8 ounces linguine or other long pasta
1 cup frozen peas
3/4 cup labneh (or use full-fat Greek yogurt—see Kitchen Notes)
zest of 1 lemon
1 tablespoon lemon juice
3/4 cup grated Parmesan, plus a little more
salt and freshly ground black pepper
- Fry the bacon until crisp. Drain on a paper towel; crumble the bacon when it has cooled.
- Bring a large pot of salted water to boil and cook pasta according to package instructions. About 3 minutes before it’s done, stir in frozen peas. When pasta is ready, drain it, reserving 1 cup of pasta water. Return pasta and peas to pot.
- Add labneh, lemon zest and lemon juice to pasta and toss to combine. Add pasta water a bit at a time to loosen up the labneh, as needed. Add 3/4 cup Parmesan, bacon and a generous grind of pepper, and toss to combine. Taste and adjust seasoning with salt.
- Divide between 2 shallow pasta bowls and top with a little more Parmesan. Serve.
OR OR OR
1 lb. short tubular pasta such as paccheri or calamari (also known as calamarata)
Zest and juice of 2 lemons, plus more zest for finishing
¾ cup labneh or full-fat Greek yogurt
¼ cup grated pecorino, plus more for garnish
1 tbsp olive oil, plus more for finishing
1 cup frozen peas
¼ tsp freshly ground black pepper
2 tbsp minced chives
1 tbsp minced mint leaves
2 tbsp minced parsley
Kosher salt and freshly ground black pepper
- Cook pasta according to package instructions in well-salted water until al dente. Drain, reserving 1/2 cup of cooking liquid. Return pasta to pot and immediately add lemon, lemon zest, labneh, pecorino, olive oil, peas, chives, mint and parsley. Add pasta water, season with salt and pepper and stir to combine until pasta is well coated.
- Transfer to a serving platter or spoon into bowls. Garnish with lemon zest, finish with pecorino and a bit more black pepper and serve immediately.
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