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Recipes » Linguine with Bacon, Goat Cheese and Sugar Snap Peas

Linguine with Bacon, Goat Cheese and Sugar Snap Peas

By Kate Morgan Jackson

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Linguine with bacon, goat cheese and sugar snap peas?  I have officially decided that this is my new favorite spring recipe.  Because if for no other reason, I simply love saying “sugar snaps.”  There’s something so, well, spring-like about how that sounds…full of sparkle and possibilities, just like spring!  And if you add a little bacon to the equation….do I really need to say more?

Of course I need to say more.  I always need to say more.

One of the additional things I need to say about this fun and fast recipe involves those things that look like breadcrumbs on the top of the pasta.  Sure, they look like plain old breadcrumbs, but they are so very much more.  There’s actually not a single breadcrumb involved…nope, those are pecans that have been pulverized for a few seconds in your food processor and then sauteed in the same skillet that you cooked the bacon.  That’s right…pecan crumbs cooked in bacon.  Now I do love a pasta dish topped with breadcrumbs, but I could get used to pecan crumbs cooked in bacon pretty dang fast.

The other thing I need to say about this pasta dish is how wonderfully all those taste sensations work together.  The salty bacon, the creamy goat cheese and the sweetness of the sugar snaps…all I can say is, you really need to make sure you are getting a little of all three as you twirl each bite of pasta around your fork.  Close your eyes and chew slowly.  You’ll see what I mean.

And with that, I’ll pipe down and let you make this one!

Still Hungry?

Beef Stir-Fry with Sugar Snap Peas, from Framed Cooks

Sugar Snap Salad, from Bon Appetit

Grilled Vegetable and Goat Cheese Sandwiches, from Leite’s Culinaria

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Linguine with Bacon, Goat Cheese and Sugar Snap Peas


  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American
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Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. Bring a large pot of water to boil and add 2 tablespoons of salt. Add linguine.
  4. When linguine is 2-3 minutes from being done, add the sugar snap peas. Cook until linguine is done and drain.
  5. 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.
10166.5 g617.5 mg75.2 g25.1 g0.1 g52.3 g5.8 g35.6 g96.6 mg

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Kate Morgan Jackson

Hi there!  I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover.  I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN!  My kitchen is my happy place, and I want yours to be that place too.  And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!as seen in logos

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Published on May 10, 2012

Last Post:
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  1. Amy Powell says

    May 10, 2012 at 10:40 am

    pecans cooked in bacon grease sounds like the best thing ever.

    Reply
    • Kate says

      May 10, 2012 at 7:42 pm

      Right?? Bacon grease is the nectar of the gods, as far as I am concerned. :)

      Reply
  2. ruthie says

    May 10, 2012 at 2:57 pm

    OMG! There you are with the peas and bacon again, and it’s divine! I just love that salt and sweet combination. ;) You are so right. Just close your eyes and savor.

    Reply
    • Kate says

      May 10, 2012 at 7:42 pm

      Yep, sweet and salty. A match made in heaven!

      Reply
  3. Crystal @ A Lovin' Forkful says

    May 11, 2012 at 1:07 am

    I am so excited about this recipe you’ve shared! I am obsessed with sugar snaps right now and always have some on hand for munching. I might actually cook some by trying out your recipe. Thanks!

    Reply
    • Kate says

      May 11, 2012 at 4:01 pm

      Aren’t they the best snacks? Good and good for you. :)

      Reply
  4. Joanne says

    May 11, 2012 at 10:25 pm

    I’ve been waiting (desperately, I might add) for local sugar snaps to make an appearance in my life! And when they do…you know what I’ll be making! Especially since I’m on a goat cheese kick that can’t be rivaled. It’s intense.

    Reply
    • Kate says

      May 12, 2012 at 10:01 pm

      I always want to do the happy dance when the sugar snaps arrive…it’s ALMOST as good as the first local tomatoes. Almost. :)

      Reply
  5. ATasteOfMadness says

    May 13, 2012 at 3:15 am

    Oh my goodness. What a mouthwatering combination of ingredients! This looks SO delicious! Sugar snaps are one of my favorite snacks, but with pasta? YUM!!

    Reply
    • Kate says

      May 13, 2012 at 4:32 pm

      I know, right? A match made in heaven, :)

      Reply
  6. Lucinda says

    May 31, 2012 at 7:53 pm

    Found your website through pinterest and tried this recipe tonight. Delicious! The combo is great, especially with the goat cheese and pecans cooked in bacon grease! Plan to use the leftover pecans on my salad tomorrow.

    Reply
    • Kate says

      June 1, 2012 at 6:16 am

      So glad you liked it – and I agree, the pecans are the thing that make this recipe sing! Great idea to use the leftovers in salad. :)

      Reply
  7. Lucinda says

    June 27, 2013 at 8:49 am

    LOVE this recipe! I’ve made it several times and it’s simple to make and always a hit!

    Reply
    • Kate says

      June 30, 2013 at 8:59 am

      HUrray! It’s one of my summertime faves. :)

      Reply

Hi, I’m Kate! I’m a recipe writer, food photographer and devoted bacon lover. I’m so glad you’re here!

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