Labneh Pasta with Peas and Bacon
Pasta tossed with tangy labneh, lemon juice, peas and bacon is a creamy, weeknight-quick meal that tastes like spring.
Ingredients
- 4 slices bacon
- 8 ounces linguine or other long pasta
- 1 cup frozen peas
- 3/4 cup labneh (or use full-fat Greek yogurt—see Kitchen Notes)
- zest of 1 lemon
- 1 tablespoon lemon juice
- 3/4 cup grated Parmesan, plus a little more
- salt and freshly ground black pepper
Instructions
- Fry the bacon until crisp. Drain on a paper towel; crumble the bacon when it has cooled.
- Bring a large pot of salted water to boil and cook pasta according to package instructions. About 3 minutes before it’s done, stir in frozen peas. When pasta is ready, drain it, reserving 1 cup of pasta water. Return pasta and peas to pot.
- Add labneh, lemon zest and lemon juice to pasta and toss to combine. Add pasta water a bit at a time to loosen up the labneh, as needed. Add 3/4 cup Parmesan, bacon and a generous grind of pepper, and toss to combine. Taste and adjust seasoning with salt.
- Divide between 2 shallow pasta bowls and top with a little more Parmesan. Serve.
Kitchen Notes
Labneh substitute. If you absolutely can’t find labneh, you can substitute full-fat Greek yogurt. Labneh is thicker than Greek yogurt, so you’ll probably need less pasta water to thin it.
Liz’s Crockery Corner. The beautiful, spring-appropriate soup plate above has been featured in the Crockery Corner before. You’ll find its story here.