Spring Minestrone Pasta With Crispy Bacon

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 6 slices thick-cut bacon, coarsely chopped
• 1 small onion, finely chopped
• 1 teaspoon salt
• 1/2 lb short pasta, such as ditalini (1 1/2 cups)
• 1 (15 ounce) can cannellini beans, rinsed
• 2 zucchini, cut into matchsticks
• 1 cup frozen peas, thawed
• pepper
• 1/2 cup grated parmesan cheese, plus more for serving
• 1/4 cup chopped fresh basil
• fresh parsley, and
• fresh mint
• 2 teaspoons grated lemon peel

Recipe

• 1 in a large skillet, cook the bacon over medium-high heat until crisp, about 4 minutes; reserve 2 tablespoons of the fat and drain the bacon on paper towels.
• 2 in a large saucepan, heat the bacon fat over medium heat.
• 3 add the onion and cook until softened, about 4 minutes.
• 4 add 4 cups water and the salt and bring to a boil.
• 5 stir in the pasta and simmer, stirring occasionally, until the pasta is just tender and the liquid is more than halfway absorbed, 8 to 10 minutes.
• 6 stir in the beans, zucchini and peas and season with salt and pepper. return to a simmer and cook, stirring occasionally, until the vegetables are fork-tender, about 4 minutes.
• 7 remove from the heat and stir in the parmesan, herbs and lemon peel.
• 8 using a slotted spoon, transfer the pasta and vegetables to bowls.
• 9 top with more parmesan and the reserved bacon.