Pasta With Pea Pesto, Crunchy Bacon And Goat Cheese

More from this source
Juls' Kitchen


Add a comment


350 g of fresh shelled peas – in not in season, frozen are perfect as well

about 20 mint leaves

about 20 basil leaves

1 cup (125 ml) of extra virgin olive oil

1 pinch of salt

320 g of pasta (I used farfalle, butterflies, they are so nice)

100 g sweet bacon, diced

100 g of fresh goat cheese, crumbled

You might also like

Pea & Avocado Penne
Veggie Num Num
Ravioli With Peas And Shallots
Real Simple
Lemony Pesto Pasta With Edamame & Almonds Six I...
The Kitchn
Spaghetti Carbonara
Cristina Ferrare
Linguine With Scallops, Brown Butter, And Peas
Real Simple
Farfalle With Gorgonzola, Ham And Peas Recipe
Food Republic
Naked Ravioli
Framed Cooks
Lemony Pasta With Ricotta, Asparagus And Peas
One Hungry Mama
Green Pea Pesto Ravioli
Joy The Baker
Squash Pasta With Yogurt, Peas And Chile
The Year In Food