Lemon Pasta with Bacon and Peas (and welcoming spring)

Spring is like a perhaps hand
(which comes carefully
out of Nowhere) arranging
a window, into which people look (while
people stare
arranging and changing placing
carefully there a strange
thing and a known thing here) and
changing everything carefully

spring is like a perhaps
Hand in a window
(carefully to
and fro moving New and
Old things, while
people stare carefully
moving a perhaps
fraction of flower here placing
an inch of air there) and
without breaking anything.

-E.E. Cummings

In literature, in art, in life, Spring is the time of change and new starts. It is a time to shake off the troubles that Winter brought and to look at the world with fresh new eyes, ready for what will come next. Now, more than any Spring before this in my live, have I felt it representing rebirth as a stronger more confident person and with a greater understanding of what I want to come. In the recent dying days of this Winter, I have plummeted to the bottom but already, with warmer and longer days and the encouragement of those around, I can already feel myself stepping up from that. And, for me at least, the feeling of rejuvenation generally turns into time in the kitchen, and yesterday, this is what resulted from that.

This pea and bacon pasta is very appropriate for the seasonal transition. It still contains the richness that we desire in the colder months from the bacon and mascarpone, while inviting in lemony freshness and bright pops of fresh peas. It’s a quick, throw-together dish that doesn’t necessarily require specific measurements or a strict following of ingredients, but more so encourages intuition and going on what seems and feels right. And when it done this way, it’s a freeing feeling resulting in a pretty fantastic dish. It's letting go, trusting instinct and the things you’ve learned to guide you, and finding yourself with something wonderful. It’s a nice way to welcome the forthcoming Spring.

Lemon Pasta with Creamy Bacon and Pea Sauce
Serves 4-6
Adapted from Jamie Oliver’s Jamie’s Food Revolution

Ingredients
6 slices of bacon
1 lb of pappardelle pasta (I highly recommend the Lemon Pepper Pappardelle from Trader Joe’s)
olive oil
salt and pepper
2 cups frozen peas
3 Tbs. mascarpone cheese
1 lemon
6 oz parmesan

Start by finely slicing the bacon and grating the parmesan cheese and set aside. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions.

Meanwhile add a bit of oil to a large frying pan and place over medium heat. Once hot, add the bacon. Crack some fresh black pepper overtop and cook until crispy. Once the bacon is cooked, add in the frozen peas and give everything a stir. Cook for about a minute and then add in the mascarpone cheese. Stir to combine.

By this time the pasta should be about done. Reserve about a half-cup of the pasta water and then drain the pasta into a colander. Add the pasta to the frying pan with the bacon and peas and toss everything together. Squeeze the juice of half a lemon overtop and add in a bit of the pasta water if the sauce needs to be thinned out a bit. Throw in the grated parmesan and a bit of salt, if needed, and give everything a quick mix before serving.