…is one of the greatest foods on this planet, no questions asked!!! I came across this pesto pasta in the latest issue of Every Day and absolutely could not wait to make it. Consider this: pesto. pasta. bacon…
For this comfort food pasta you need:
- 8ish cups arugula
- 1 cup basil leaves
- 1/2 cup pine nuts
- 1/2 cup parmesan
- 1 cloves garlic
- salt
- 2/3 cup extra-virgin olive oil
- 1/2 pound trimmed asparagus
- 1 pound campanelle pasta
- ricotta cheese
- bacon
Boil some water for the pasta, salt it, then cook the campanelle to al dente. Move on to make the perfect pesto. Toss the arugula, basil, nuts, cheese, garlic, and a pinch of salt into the food processor and blend it until smooth, slowly streaming in the oil as you go. No kidding–you could spread this pesto on some bread and call it a day. It is absolutely fantastic!!!
Meanwhile, slice your asparagus into long strips and crisp up a few pieces of bacon to crumble over the pasta.
When the pasta is done, drain and toss it with the asparagus and pesto.
On the side, we made a delicious tomato-nectarine salad that I found in Food Network Magazine. You need:
- 1 lb. yellow tomatoes; wedged
- 1 lb. nectarines, wedged
- ricotta cheese
- pine nuts (we used almonds)
- 2 tbsp. olive oil
- salt and pepper
- 2 tsp. white balsamic vinegar
This is a super-simple salad to throw together. Simply toast the nuts of choice in some olive oil. Take them off the heat and stir in the vinegar. Then, toss everything together.
Serve up a plate of pasta topped with a dollop of ricotta and some crumbled bacon with the nectarine salad alongside.
Words can’t describe how delicious this pasta is!!! If you like pesto, you absolutely must give this a try. And, the nectarine salad is incredibly sweet and refreshing. Don’t let summer pass without making this meal!!
*sc
singing.chef. 