BLT Pasta
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 609
- Total Fat
- 38
- Saturated Fat
- 15
- Carbohydrates
- 50
- Dietary Fiber
- 3
- Sugar
- 5
- Protein
- 16
- Cholesterol
- 82
- Sodium
- 577
- Total: 30 min
- Active: 30 min
Ingredients
Kosher salt and freshly ground black pepper
12 ounces fusilli pasta
8 slices bacon, chopped
2 cup cherry tomatoes
3 garlic cloves, minced
3 green onions, sliced
1 cup heavy cream
1/2 cup vegetable or chicken broth
3 cups baby kale
1/2 cup pesto
Basil leaves, for garnish
Directions
- 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.
- 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.
- 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.
- 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.