Mint Pesto Pasta with Shrimp, Bacon, Peas, And Leeks

So shoot me I have been really into bacon lately and have been trying to find ways to sneak it into everything I make, its a great source of protein anyway! Something you also might want to know is I am a huge fan of pesto pastas, for a couple reasons: they are usually pretty simple to make, always impressive, and you can save them for a few days after for left overs. I recently came across a pesto pasta recipe with leeks that I loved so I mended it to fit me!

2-3 Slices of Bacon sliced in cubes

1/2 lb Uncooked, peeled shrimp

1 Leek washed a sliced

8oz pesto (I get the one from the olive bar at whole foods)

1 Half bag of frozen peas

1/2 cup mint leaves

Olive oil

Red Pepper flakes

Salt to taste

14 oz Linguine

 1. Bring a large pan of water to a boil ( I always try to make this the first step, there is nothing worse then having everything ready and waiting for water to boil), add salt for taste. Once the water is boiling add the pasta stirring

2. In s separate pan cook the peas (follow directions on the package. Once cook drain and add to the pan and saute for 30 seconds. 

3. Over medium heat cook the bacon, cook until golden brown a crispy, once cooked set on a paper towel and set aside to dry. Reduce heat to medium/ low and add the leeks to the same pan. Cook until they become soft, be sure to not overcook about 3 minutes, remove from pan and set aside. Add the shrimp to the same pan, cook until a light pink be sure to not over cook.

 4. Combine pasta, pesto and mint together in one large bowl. If you want to plate, add the pasta and place the shrimp, leeks, and peas over top along with a pink of red pepper flakes and salt to taste.