Spring Minestrone Pasta with Crispy Bacon

By carvalhohm

Ingredients

• 6 slices thick-cut bacon, coarsely chopped (about 6 ounces)
• 1 small onion, finely chopped
• 1 teaspoon salt
• 1/2 pound 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 basil, parsley and mint
• 2 teaspoons grated lemon peel

Details

Servings 4
Adapted from rachaelraymag.com

Preparation

Step 1

In large skillet, cook the bacon over medium-high heat until crisp, about 4 minutes; reserve 2 tablespoons fat and drain bacon on paper towels.

In large saucepan, heat bacon fat over medium heat. Add onion and cook until softened, about 4 minutes. Add 4 cups water and salt and bring to boil. Stir in pasta and simmer, stirring occasionally, until the pasta is just tender and liquid is more than halfway absorbed, 8 to 10 minutes. Stir in beans, zucchini and peas and season with salt and pepper. Return to simmer and cook, stirring occasionally, until vegetables are fork-tender, about 4 minutes. Remove from heat and stir in Parmesan, herbs and lemon peel.