it's no surprise that i love meyer lemons. they're sweet and tart, a perfect mix of lemon and orange. i've always used them for sweet treats - meyer lemon tart, meyer lemon cupcakes with meyer lemon buttercream, and a runaway hit, meyer lemon iced raspberry yogurt cake - but they're equally as delicious in this simple pasta. if you're looking for a vegetarian option, omit the bacon. can't find meyer lemons? use a regular lemon instead. the flavor will be a bit more tart and pronouncedly lemon and definitely delicious.
meyer lemon pasta with bacon
adapted from savvy mom
30 minutes, serves 4-6
1 pound mini shells or orecchiette pasta
1 1/2 cups frozen peas
1 cup ricotta cheese
juice + zest of 1 meyer lemon
1/4-1/2 pound bacon
- cook the bacon on the stove top or in the oven. set aside to cool slightly and crumble.
- while the bacon cooks, cook the pasta in salted boiling water for about 1/2 of the time on the package. add the peas and continue cooking until the low end of the pasta cook time on the package. drain and return to the pot.
- add the ricotta, lemon juice and zest and season with salt and pepper. mix to combine.
- top individual servings with crumbled bacon.