Recipe - Pasta With Peas And Bacon

Three fourths pound Tubular pasta; such as
gemelli,
; rotini
4 Bacon slices
1 One half cup Frozen peas
1 Garlic clove
One half teaspoon Sea salt
Grated zest of 1 lemon ;
(abt 1 tspn)
1 tablespoon Extravirgin olive oil ;
(to 2 tbspns)
Grated Parmesan cheese

Bring a pot of water to boil for pasta. Chop bacon and cook in a heavy
skillet, stirring, until crisp. Transfer bacon with a slotted spoon to a
plate lined with paper towels and discard fat. Add Three fourths pound pasta to water
and cook until al dente. While pasta is cooking, simmer 1 One half cups peas in
about 1/3 cup water, covered, until tender, about 3 minutes. Put pea
mixture in a blender. Pound garlic and salt to a paste in mortar and pestle
and add to peas with zest of lemon, 1 to 2 tablespoons olive oil, and about
2 tablespoons grated Parmesan. Blend pea mixture until smooth, adding some
of pasta liquid if sauce is too thick to blend smoothly, and pour into a
12inch nonstick skillet. Just before pasta is done, ladle out and reserve
about 1 cup pasta water. Drain pasta in a colander and add pasta to pea
sauce in skillet. Toss pasta in sauce over moderate heat until well coated,
about 1 to 2 minutes, adding some of reserved pasta liquid, if sauce begins
to dry out. Transfer pasta mixture to a serving bowl and sprinkle with
bacon and more grated Parmesan. This recipe yields 4