Penne with bacon, pecans, snap peas, and goat cheese

(modified from http://www.framedcooks.com/2012/05/linguine-with-bacon-goat-cheese-and-sugar-snap-peas.html)

• 4-8 slices bacon, cut into 1/2" pieces
• 1/2 c. pecans
• whole wheat penne, 8 oz or 1 box
• 2 c. snap peas, cut in half diagonally
• 2 scallions (green parts), sliced
• couple TBS EVOO
• zest of 1 lemon
• goat cheese crumbles

Cook bacon until crispy.  Remove and drain on paper towels, leaving bacon grease in pan.

Cook pecans in bacon grease until toasted.  Remove and drain on paper towels.  After somewhat cooled, chop medium to fine.

Cook pasta according to package directions.  2-3 minutes before pasta is done, add snap peas and finish cooking.  Drain pasta and peas.

Put pasta and peas in a large bowl.  Add bacon, scallions, EVOO, and lemon zest and toss to combine.  Top each serving with chopped pecans and goat cheese.