8 slices of bacon
10 oz pesto
1 lb farfalle pasta
¼ cup sundried tomatoes in oil, chopped
1 cup grated romano or other hard Italian cheese
Chop bacon into 1-inch pieces and fry in a skillet over medium-high heat until done. Meanwhile, cook pasta according to directions. Drain pasta. Mix in pesto and sundried tomatoes. If it looks too dry, use some oil from the tomatoes to moisten it up. Mix in bacon. Sprinkle grated cheese over the top and enjoy!
+ I made homemade pesto with organic basil, instead of using store bought pesto. Big ol’ bunch of basil, about ¼ cup of olive oil, 2 cloves of garlic, and a handful of pine nuts mixed up real well in the food processor.
+ The bacon was good, but a bit too overpowering. I think this would be perfect with chicken in lieu of bacon. Or, leave the meat out altogether and just make it a vegetarian dish.