Summer Herb Spaghetti with Crumbled Bacon

1 lb spaghetti noodles

8 slices thick cut bacon

1 c flat-leaf parsley

3/4 c fresh basil leaves

5T extra-virgin olive oil

5T fresh lemon juice

1/4 c finely chopped chives

salt and pepper

1/2 c grated parmesan cheese

1. in a large pot of boiling salted water, cook the spaghetti according to the package directions. drain, researving 1/2 c past cooking water, and transfer to a large bowl.

2. meanwhile, in a large skillet, cook the bacon over medium-high heat until crisp, 8-10 minutes; drain on paper towels. when cool enough to handle, crumble in to large pieces.

3. while the pasta and bacon are cooking, using a food processor, puree 1/2 c parsley, 1/2 c basil, the olive oil and lemon juice, and 2T chives, season with salt and pepper.

4. add the herb oil, parmesan and researved 1/2c pasta water to the pasta and toss. chop the remaining 1/2c parsley, and 1/4c basil, and 2T chives, along with the crumbled bacon. season with salt and pepper and toss.