From above, tight spirals of glossy fusilli are tossed with halved golden new potatoes, emerald peas, and ribbons of charred scallion, topped with pink-crisp bacon shards, feathery dill, lemon zest, cracked pepper, and a snowy drift of grated Parmesan in a wide shallow bowl.

Lemon-Herb Fusilli with New Potatoes, Peas & Crispy Bacon

Category Main Course
Prep 20 minutes
Cook 25 minutes
Style American
Technique Boiling
Diet Friendly Pescatarian adaptable

Daily Recipe: May 20, 2026

This pasta leans into late-spring American farmers’-market flavors with tender new potatoes, sweet peas, charred scallions, and a bright lemon-herb butter that feels fresh rather than heavy. Crispy bacon adds smoky depth, while a shower of dill and parsley keeps it vivid and modern. It eats like a cross between a warm potato salad and a silky pasta, making it seasonal, comforting, and striking on the plate.

Ingredients (for 4)

Preparation

  1. Step 1 - 🥔💧🔥
    Bring a large pot of well-salted water to a boil. Add the new potatoes and cook for 8 to 10 minutes until just tender. Lift them out with a slotted spoon and keep the water boiling.
  2. Step 2 - 🍝🫛⏲️
    Add the fusilli or gemelli to the same pot and cook until al dente. In the last 2 minutes, add the peas. Reserve 1 1/2 cups pasta water, then drain.
  3. Step 3 - 🥓🍳👌
    Cook the bacon in a large skillet over medium heat for 6 to 8 minutes until browned and crisp. Move it to a paper towel-lined plate and leave about 2 tablespoons of bacon fat in the skillet.
  4. Step 4 - 🥔✨🍽️
    Raise the heat to medium-high. Add the boiled potatoes cut-side down and cook for 4 to 5 minutes until browned. Turn and cook 2 more minutes until lightly crisp. Season with a little kosher salt and black pepper, then remove to a plate.
  5. Step 5 - 🧅🔥🔪
    Add the scallions to the skillet and cook for 1 to 2 minutes, turning once, until blistered and softened. Transfer to a cutting board and cut into 2-inch pieces.
  6. Step 6 - 🧄🧈🍋
    Lower the heat to medium. Add the unsalted butter, extra-virgin olive oil, and garlic. Stir for 30 seconds, then add the red pepper flakes, lemon zest, lemon juice, and apple cider vinegar.
  7. Step 7 - 🍝🥔🫛
    Add the drained pasta, peas, browned potatoes, charred scallions, and about 3/4 cup of reserved pasta water to the skillet. Toss until everything looks glossy and lightly coated.
  8. Step 8 - 🧀🌿🥓
    Add the Parmesan, dill, parsley, most of the bacon, and black pepper. Toss again, adding more pasta water a little at a time until the sauce coats the pasta smoothly. Taste and add more salt, pepper, or lemon juice if needed.
  9. Step 9 - 🍽️🌿😋
    Divide into bowls or plates. Top with the remaining bacon, extra Parmesan, and a little more dill and lemon zest. Serve right away.

Additional

For a pescatarian version, swap the bacon for crisped smoked trout or a sprinkle of toasted breadcrumbs cooked in olive oil. You can also add asparagus tips with the peas for an even more spring-forward look. If serving kids, let them scatter the herbs and cheese over the top right before the photo-worthy final reveal.