Easy weeknight dinner that embraces the new season. Spring is finally here!

Recipe and photo provided by Holly

Servings: 4


  • 1.5 cups Acini di pepe

  • 2 tbsp. Olive oil

  • Kosher salt

  • 3 oz Smoking Goose Jowl Bacon, chopped

  • 1 Medium sweet onion, chopped

  • 1 cup dry white wine

  • 2.5 cups of low sodium chicken broth

  • 1 cup shelled fresh peas (frozen is fine too)

  • 2 tbsp fresh mint, chopped (plus more for serving)

  • 4oz Evergreen Lane Fresh Chevre


  1. Cook pasta in a large pot of salted water until very al dente, about 5 minutes.
  2. Drain pasta reserving 1 cup of cooking liquid (do not rinse pasta!)
  3. Heat 2 Tbsp of oil in a skillet and cook the bacon until it is brown around the edges.
  4. Add the wine and simmer for 5 minutes.
  5. Add the onion and cook until the onion is translucent, another 5 minutes.
  6. Add broth and bring to a simmer.
  7. Add the pasta, stirring often until the pasta is al dente and the broth has thickened.
  8. Season with salt and black pepper
  9. Add the peas and chopped mint, stirring until the peas are warmed.
  10. Plate and top with Fresh Chevre, drizzled olive oil, black pepper, and more mint.