Bowties with Smoked Almond Sauce, Bacon, Lettuce and Tomatoes

(from myoung’s recipe box)

Source: Rachel Ray

Serves 4 people

Categories: main dish

Ingredients

  • * Salt and pepper
  • * 1 pound bowtie pasta
  • * About 1/3 cup extra virgin olive oil (EVOO)
  • * 12 slices good-quality smoky bacon, cut into 1/2-inch pieces
  • * 1 bunch flat leaf parsley, trimmed (about 2 cups, loosely packed)
  • * A couple of generous handfuls of grated Parmigiano-Reggiano cheese
  • * 3-4 tablespoons smoked almonds (a generous handful)
  • * 1 clove garlic, grated
  • * 1 pint cherry tomatoes or multi-colored baby heirloom tomatoes
  • * 1/2 small red onion, finely chopped
  • * 1 head bibb or butter lettuce, leaves separated and torn

Directions

  1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a ladleful of the pasta cooking water.

  2. Meanwhile, heat a drizzle of EVOO in a skillet over medium-high heat. Add the bacon and brown to crisp up; transfer to a plate to drain.

  3. Place the parsley, cheese, almonds and garlic in a food processor and pulse to finely chop. Pour in about 1/3 cup EVOO and process to form a thick pesto. Scrape into a large, shallow bowl with the tomatoes and onion; season with salt and pepper. Stir in the reserved pasta cooking water.

  4. Add the pasta to the pesto mixture and toss with the lettuce and bacon.

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