Bacon and Asparagus Pesto Pasta
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Lindsay Funston
Fact: Bacon and asparagus are better together.
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
Instructions
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.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Comments
Register or log in to add a comment