Close-up of BLT Pasta, as seen on The Pioneer Woman, Season 33.
Recipe courtesy of Ree Drummond

BLT Pasta

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 to 6 servings
Inspired by Ree’s favorite sandwich filling, this dish mashes up pasta with salad. It’s a quick and easy, all-in-one dish, and boy is it good!



  1. Begin by bringing a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Drain and set aside.
  2. Meanwhile, cook the bacon in a large skillet over medium heat until crisp, 8 to 10 minutes. Remove with a slotted spoon and place on a paper towel-lined plate.
  3. Add the tomatoes, garlic and green onions, plus a little salt and pepper, then toss to coat in the bacon fat. Add the cream and broth then bring to a boil. Allow to cook and thicken, 3 to 4 minutes. Add the pasta and toss to coat.
  4. Lay the baby kale onto a platter. Top with the hot pasta, sprinkle over the bacon and, using a spoon, dot the pesto onto the top. Garnish with the basil leaves and enjoy.