Ingredients

The following ingredients have 4 Servings
  • 8 slices bacon, cut into 1/2 inch pieces
  • 1 cup pecans
  • 2 tablespoons coarse salt
  • 8 ounces linguine
  • 2 cups sugar snap peas, trimmed and cut diagonally into 1/2 inch slices
  • 1/4 cup sliced scallions
  • 1/4 cup olive oil
  • 1 tablespoon fresh lemon zest
  • 8 ounces crumbled goat cheese at room temperature

Instruction

  • Cook bacon in a large skillet over medium high heat until it is crispy. Scoop bacon out of the pan with a slotted spoon, leaving the bacon grease. Drain on paper towels.
  • Add pecans to the pan and cook over medium heat for 5 minutes. Scoop those out of the pan, put in food processor and pulse a few times until they resemble crumbs.
  • Bring a large pot of water to boil and add 2 tablespoons of salt. Add linguine.
  • When linguine is 2-3 minutes from being done, add the sugar snap peas. Cook until linguine is done and drain.
  • Transfer linguine and peas to a large bowl. Add bacon, scallions, olive oil and lemon zest and toss. Top with cheese and ground pecan crumbs.