Spring Pea Pesto with Bacon and Leeks
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Updated Jul 25, 2025, Published Apr 24, 2015
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Dis pasta.
It’s my everything rite now. I went for a good three weeks totally obsessed with rhubarb. Now, I’ve moved on to peas. I hope you’re not tired of them yet because we’re just getting started, my friends.
I took a little pause; it honestly feels like I haven’t posted in forevrrrr. I’ve been working on a big recipe testing project for a private client’s cookbook so while I’ve been super busy in the kitchen, I haven’t been busy working on stuff for youuu all.
But, I took a break a few days ago from said project to make this pasta because I wanted the taste of spring in form of carbs.
Ingredients for Spring Pea Pesto with Bacon and Leeks
A few people on Instagram were like, MINT AND BACON?!!? I’ll admit, that’s a bit of a weird combo but the pesto has mint and the bacon is cooked separately.
Hopefully that eases some of you that might be like, MINT AND BACON?!
The mint isn’t strong in the pesto, just a hint. It gives a wonderful refreshing flavor that isn’t aggressive. It’s chill. It’s passive.
The leeks are cooked and melted in the bacon fat because that’s how we do things around these parts. It means this pasta is an awesome balance of indulgent but feeling so fresh and clean.
The best part about it is that you can use frozen peas if you’re feeling super lazy. And it takes about thirty minutes to throw together. It’s chill. It’s perfect for when you’re super busy but starving.
Spring Pea Pesto with Bacon and Leeks
Equipment
- 1 medium pan
- 1 chef knife
- 1 Large pot
- Food processor or blender
- 1 Large pot
Ingredients
- 3 slices bacon, cubed
- 1 large leek, sliced and washed thoroughly
- 3/4 pound peas, fresh or frozen (if frozen make sure they’re defrosted)
- 4 mint leaves
- 1 garlic clove
- Small handful of walnuts
- 1/4 tablespoons olive oil
- 3 tablespoons grated Pecorino Romano
- Pinch of red pepper flakes
- 1/2 teaspoon salt
- 1 pound linguine or other type of pasta
Instructions
- In a medium pan, set over medium heat, add the cubed bacon and cook until crispy and browned, stirring it every so often, about 5 minutes. Using a slotted spoon, remove the bacon from the pan and transfer it to a paper towel to drain. Turn the heat down to medium low and add the leeks. Cook until the leeks are softened and flimsy but not until they’re overcooked, about 2 to 3 minutes. We still want them to have a lil’ bit of structure. Transfer them to a small bowl.
- To a food processor or blender, add the peas, mint leaves, garlic clove, walnuts, olive oil, Pecorino Romano, red pepper flakes and salt. Pulse until the pesto is smooth-ish, some bits of peas are ok. Give it a taste and adjust the flavors to your liking. Add more olive oil if you want it smoother. Add more salt if it needs it. You know, make decisions, you’re in charge.
- Bring a large pot of salted water to a boil; cook the pasta according to the package’s instructions. You want al dente. Drain the pasta, transfer it back to the pot and toss with the reserved bacon, leeks and pea pesto. Divide the pasta amongst bowls. Garnish with more cheese because CHEESE! Enjoy this spring pasta. Isn’t spring delicious?
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I do have to admit the peas and mint have me a little nervous but it looks amazing. I love the use of leeks, I find them to be so under used and I really love them. Beautiful pictures and I look forward to trying this recipe. Thanks for sharing!
This is a hit! We loved it and went back for seconds. Pesto is my favorite but not always cost effective. This dish is a great alternative for that.
Also, I found that adding some pasta water at the end made things easier to mix together in the pot.
YAYYY!!
Why do I always forget about leeks? This just reminded me with a bang. Can’t wait to try!
This combo sounds incredible, especially with the walnuts and everything, mmmmmm!
This looks so mouthwatering! I love anything pesto 🙂 Definitely going to try out this recipe 🙂
You left out the mint! You have me convinced – how much, and in with all the pesto ingredients at the same time?
AHHH! Yes, I did. It’s in there now! Thank you!
I’m on the last day of my 3-Day cleanse and reading this is torture (in a good way…maybe…). GAH! Have to make this over the weekend 🙂
P.S. So do you do like consultant-type stuff on the side (test recipes and such)? NEAT! Sounds fun
Every word of this title drew me closer and closer into the spell of this recipe. My goodness this sounds like the greatest bowl of pasta ever. I’m looking forward to trying your mint pesto. It sounds lovely!
Yum! This is absolutely perfect for the season!
xoxo Mollie
www.molliebellezza.com
This is so absolutely meant for my mouth hole. I need more leeks in my diet. Mainly so I can say “leeks in my diet.”