Creamy Ditali Pasta & Vegetable Soup

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut the snow peas into 1-inch pieces (removing the tough strings if desired). Quarter and deseed the lemon. Thinly slice the scallions, separating the white bottoms and hollow green tops. Stack the bacon; halve lengthwise, then cut crosswise into 1/2-inch pieces.

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 9 to 11 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly. Divide the cooked pasta between 2 serving bowls.

Meanwhile, heat a separate medium pot on medium-high until hot. Add the bacon pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 2 to 3 minutes, or until cooked through and crispy. Leaving any browned bits (or fond) in the pot, transfer to a paper towel-lined plate.

To the pot of reserved fond, add the mirepoix and sliced white bottoms of the scallions. Cook on medium-high, stirring frequently and scraping up any fond from the bottom of the pot, 1 to 2 minutes, or until slightly softened. Add the broth (carefully, as the liquid may splatter) and reserved pasta cooking water; heat to boiling on high. Once boiling, reduce the heat to low and simmer 1 to 2 minutes, or until slightly reduced in volume. Add the pea pieces; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until bright green and tender. Turn off the heat; add the cream (shaking the packet before opening), half the parmesan, and the juice of 2 lemon wedges; season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired. Pour the soup over the cooked pasta. Top with the cooked bacon, remaining parmesan, and sliced green tops of the scallions. Serve the remaining lemon wedges on the side. Enjoy!