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Categories:Viewed: 7 - Published at: 4 years ago
Ingredients
- 6 slices thick-cut bacon (preferably smoked)
- 12 ounces farfalle pasta
- 2 1/2 cups fresh basil
- 1/4 cup pine nuts
- 3 garlic cloves
- 1/4 cup extra virgin olive oil
- salt & fresh ground pepper, to taste
- 1 tomatoes, seeded and diced
Method
- In a large skillet over medium-high heat, cook bacon until crisp, about 8 minutes. Use a slotted spoon to transfer bacon to paper towels and drain well. Let bacon cool slightly.
- Meanwhile, bring a large saucepan of salted water to a boil. Add pasta and cook according to package directions. Reserve 1/4 cup of the pasta cooking water; then drain pasta, return to the pot and set aside.
- In a food processor, combine bacon, basil, pine nuts and garlic. Pulse until well chopped.
- Then with processor running, drizzle in olive oil until ingredients form a thick paste.
- Stop processor and scrape sides with a rubber spatula as needed. Season with salt and pepper, then pulse again to blend.
- Add pesto to pasta and toss well. Add just a bit ot the pasta cooking water and toss again. Serve topped with diced tomato.
