1-First, cook the trottole pasta according to the package instructions until it’s al dente, then drain and set it aside. While that’s happening, prepare the asparagus by cooking it in 1/4 cup of reserved bacon grease over medium heat, seasoning it with salt, pepper, and 1/2 teaspoon of garlic powder until it’s tender-crisp that’s about 5 minutes.

2-Next, boil the 1 cup of frozen peas in salted water for 5 minutes, then drain them to keep that fresh bite. In a large bowl, combine the cooked pasta, asparagus, peas, 2 cups of arugula, and 8 pieces of crumbled bacon. Don’t forget to toss in 1/2 cup of parmesan flakes, the zest of 1 lemon, and 2 tablespoons of fresh thyme for extra flavor.

3-Now, whip up the dressing by mixing 1/2 cup of pesto, 2 tablespoons of white wine vinegar, 1 tablespoon of olive oil, the juice of 1/2 lemon, 1 teaspoon of honey, 1/4 teaspoon of salt, and 1/2 teaspoon of cracked black pepper in a small bowl. Pour this vinaigrette over your salad mixture and toss everything together until it’s evenly coated. Serve it right away for the best taste, or store it in an airtight container for up to 3 days it’s a hit either way!