St. Patrick’s Day Green Pasta with Spinach Pesto

(This post is sponsored by Nellie’s Free Range.)
Give your St. Patrick’s Day a tasty twist with this Lucky Green Pasta — a playful, green take on classic carbonara. This version celebrates the season with vibrant green pasta and peas, rich egg yolks, and crispy bacon for contrast. The yolks from Nellie’s Free Range are deep and golden, lending a silky, luxurious texture to the sauce. These yolks come from hens raised on family farms, and their color and richness make them a perfect centerpiece for this dish. Finish with a basil shamrock for a festive touch and a pop of fresh herb flavor.

Lucky Green Pasta

A cheerful, green variation on carbonara that’s ideal for St. Patrick’s Day or any time you want a quick, bright pasta. Crisp bacon and sweet peas balance the richness of egg yolks and parmesan to create a creamy, saucy finish without heavy cream.

Course
Main Course

Cuisine
Fusion

Prep Time
15 minutes

Cook Time
15 minutes

Servings
3

Author
whiteblankspace

Ingredients

• 6
  oz
  bacon
  chopped
• 1
  tbsp
  salt
• 12
  oz
  green-colored pasta
  
• 4
  Nellie’s Free Range egg yolks
• 2
  oz
  grated parmesan cheese
  about 2/3 cup
• 1
  cup
  frozen peas
• Basil leaves for garnish, shaped into a shamrock if desired
• Optional: freshly cracked black pepper to taste

Instructions

1. Bring a large pot of water (about 4 quarts) to a rolling boil. Add the salt to the water so the pasta seasons as it cooks.
2. Place the chopped bacon in a cold skillet and set over medium heat. Cook, stirring occasionally, until the bacon is crisp and the fat has rendered. Remove from heat and set the pan aside; keep the bacon fat in the pan to flavor the pasta.
3. While the bacon cooks, whisk the egg yolks in a medium bowl. Stir in the grated parmesan until evenly combined. This mixture will form the base of your sauce; the yolks add silkiness and the cheese adds savory depth.
4. Add the green pasta to the boiling water and cook according to the package directions until al dente. Just before draining, scoop and reserve 1 cup of the starchy pasta water — it’s crucial for adjusting sauce consistency.
5. Return the skillet with bacon and bacon fat to medium heat. Add the frozen peas and sauté for a couple of minutes until they are heated through and tender but still bright green.
6. In the pot you cooked the pasta in (or a large mixing bowl), combine the drained pasta with the bacon, bacon fat, and peas. Remove the pot from direct heat to avoid scrambling the eggs. Add the egg yolk and parmesan mixture and, while tossing or stirring continuously, drizzle in reserved pasta water a little at a time until the sauce becomes creamy and coats the pasta. Use more or less water to reach your desired richness and consistency.
7. Taste and adjust seasoning. Add freshly cracked black pepper if you like. Serve immediately, garnished with basil leaves arranged into a shamrock for a festive presentation. The basil adds a fresh aromatic note that brightens the dish.

Tips: Work quickly when combining the yolks with the hot pasta to ensure a smooth, glossy sauce. If the sauce appears too thick, add small amounts of reserved pasta water until it reaches the right texture. Leftovers can be gently reheated with a splash of water to restore creaminess.