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Bacon and Asparagus Pesto Pasta

3/28/2017, 11 a.m.
SERVINGS: 4 INGREDIENTS 1 lb. pasta, such as cavatappi or rigatoni 2 bunches asparagus, blanched and qaurtered 2 c. fresh ...

SERVINGS: 4

INGREDIENTS

1 lb. pasta, such as cavatappi or rigatoni

2 bunches asparagus, blanched and qaurtered

2 c. fresh basil leaves

1/2 c. extra-virgin olive oil

1/4 c. shredded Parmesan

1/4 c. almonds

1 clove garlic

1 tsp. kosher salt

6 slices bacon, preferably thick-cut

Freshly ground black pepper

DIRECTIONS

In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain, reserving 1 cup pasta water, and return to pot.

Meanwhile, make asparagus pesto: In the bowl of a food processor, combine 1 bunch blanched asparagus, basil, and olive oil and pulse until combined. Add Parmesan, almonds, garlic, and salt and blend until combined.

In a large skillet over medium heat, cook bacon until crispy. Transfer to a paper towel-lined plate and let drain, then chop.

Add pesto to pasta and stir until fully coated, then stir in 1/2 cup pasta water until creamy. (Add more pasta water if desired.)

Stir in bacon and remaining blanched asparagus and season with pepper.