Lemon-Mint Pasta with Bacon

Ken is guest-writing today.  Call it my “Welcome to Third Trimester” free pass.  And I don’t love pasta… Without further ado..  Here’s Ken…


As the JG has discussed, we recently went on her “babymoon” to Antigua, where she posted on the trip and the food. One food/drink element that she didn’t include was a refreshing rehydration drink we concocted and proceeded to have about 10 of a day: seltzer water with crushed mint and a splash of cranberry juice.  Given her pregnancy and the heat, I was militant about her staying hydrated.  And the drinks we discovered were our go-to for three days straight.

We have been enjoying these drinks since we got back to New York, but as with all herbs, a fresh batch of mint is about 10X what you can actually casually use before it goes bad (pet peeve).  In an attempt to use up the rest of our fresh mint, we threw together a super-easy and quick dish: Lemon-Mint Pasta with Bacon.

The ingredients:

* 1 lb. pasta – We used organic whole wheat spaghetti. Not a huge fan of the whole wheat thing, but the JG is uber-healthy.  And she doesn’t love pasta. So we used whole wheat pasta, something we could both equally, slightly complain about.  Definition: “marital compromise”.

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