Summer Herb Spaghetti with Crumbled Bacon, Grape Tomatoes, & Goat Cheese

1 lb. spaghetti
8 slices thick-cut bacon
1 cup flat-leaf parsley leaves
3/4 cup fresh basil leaves
5 Tbsp EVOO
5 Tbsp fresh lemon juice
1/4 cup finely chopped chives
Salt/Pepper
1/2 cup grated Parmesan cheese
4 oz. shredded goat cheese
1 container grape tomatoes, halved

In a large pot of boiling, salted water, cook the spaghetti to package directions.  Drain, reserving 1/2 cup pasta cooking water and transfer to a large bowl.

Meanwhile, in a large skillet, cook the bacon over medium-high heat until crisp.  Drain on paper towels.  When cool, crumble into large pieces.

While the pasta and bacon are cooking, using a food processor, puree 1/2 cup parsley, 1/2 cup basil, the EVOO, lemon juice, and 2 Tbsp. chives.  Season with salt and pepper.

Add the herb oil, Parmesan and reserved 1/2 cup pasta water to the pasta and toss.  Chop the remaining 1/2 cup parsley and 1/4 cup basil and add to the pasta along with the crumbled bacon, goat cheese, tomatoes and remaining 2 Tbsp. chives.  Season with salt & pepper and toss.

*Recipe courtesy Everyday with Rachael Ray Menu Planner; August, 2009.