Spring Servings: Linguine with Bacon, Peaches and Gorgonzola

Along with my apartment and my wardrobe, my seasonal recipes are also getting a little bit of a refresh this Spring. As much as I love hearty soups and saucy entrées during the colder months, I’ve been gradually phasing them out in exchange for lighter dishes that incorporate more colors, textures and unexpected flavor combinations – like pasta and peaches, for example.

For anyone who’s never experienced a good fruit and pasta-hybrid dish before, or may have reservations about doing so, I need you to trust me on this one – start out with preparing this quick and easy dinner recipe for yourself and/or your loved ones. The peaches, cheese, bacon and herbs blend beautifully together and create a delightfully sweet and savory combination that is perfect for the Spring season. I promise!

WHAT YOU’LL NEED:

4 SERVINGS:

One 12-ounce box linguine
1 tablespoon extra-virgin olive oil
6 ounces bacon, chopped
2 shallots, chopped
1 peach, thinly sliced
¾ cup crumbled Gorgonzola cheese
2 tablespoons fresh thyme

WHAT YOU’LL DO:

1. Cook the linguine in a large pot of salted boiling water until tender, 8 to 10 minutes. Drain, then toss the linguine with the olive oil.

2. In a large skillet, cook the bacon until crisp, 5 to 6 minutes. Remove the bacon from the pan and cook the shallots in the bacon fat until tender, about 2 minutes.

3. Add the peach slices and cook until tender, about 4 minutes.

4. Add the pasta and bacon back to the pan and toss to combine. Add the Gorgonzola and toss until just combined. Garnish with thyme.

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I love throwing together this recipe because it’s filling without making me feel like I ate too much, and both the cheese and olive oil coat the linguine just enough to give it a slightly creamy texture without the need for a heavy sauce.

I’m going to be preparing this one again soon, and am considering using pears as a substitute for peaches the next time around. One of my favorite dishes is Gorgonzola and pear-stuffed ravioli – so I have a feeling it’ll be just as delicious when mixed into this recipe, too!

Next week, I’ll be sharing some of my favorite odds & ends from this past month before recapping April in it’s entirety right before we launch right into May. Time is flying by!

Have a great weekend, everyone!