Linguine & Zucchini (with peas)
- 2 tbsp extra-virgin olive oil
- 1/2 lb bacon
- 6-8 garlic scapes chopped into 1/4" or smaller rounds
- 1 lb linguine
- 1 pint snow peas
- 2-4 medium zucchini
- 1 lemon juiced
- Kosher salt
- crushed red pepper flakes
- 1/2 cup fresh basil leaves chopped
- 1/2 cup freshly grated Parmigiano Reggiano or Royer Mountain
Using a spiralizer, mandoline, or vegetable peeler, thinly slice the zucchini (if using a spiralizer, make sure to break the spiral every few inches or so as it comes out).
Bring a large pot of salted water to a boil for pasta.
Meanwhile, place a large skillet on medium heat, and add the olive oil. When the oil is hot, add the bacon and cook until the fat is rendered, about 4-6 minutes. Add the garlic scapes and cook until they begin to soften, about 5 minutes.
Add the linguine to the boiling water. Once the pasta is cooking, add the peas and zucchini to the skillet and season with salt and red pepper flakes. Toss until the zucchini begins to wilt, about 2 minutes. Ladle in 1 cup pasta water and simmer and reduce by half while the pasta cooks.
When the pasta is al dente, strain it, reserving a cup or two of pasta water, then transfer directly to the sauce. Toss to coat the pasta with the sauce, adding a splash of pasta water if the pasta seems dry. Add basil and toss.
Remove the skillet from the heat, and portion into individual dishes. Drizzle with olive oil, sprinkle with cheese, and serve!
Adapted from Epicurious.com