BLT Pasta

I recently received some gluten free noodles and wanted to make something new. I wanted something that felt light and fresh since to me gluten free puts out a healthy vibe. After lots of thought I couldn’t get the idea of a blt out of my head.

The pasta has the obvious bacon and tomato, and is then coated in a homemade pesto to replicate the leafy green element. But my favorite thing is that this pasta couldn’t be easier.

Ingredients, Pesto:

  • 3 cups fresh basil
  • 1 cup grated parmesan
  • 3 tbsp pine nuts or cashews
  • 2 cloves garlic
  • 1-2 tbsp olive oil
  • Salt and pepper to taste

Combine all ingredients in a food processer and pulse until homogenous. Season to taste. Set aside.

The pasta:

  • 1/2 pound cooked pasta of choice
  • 4 slices of bacon cut into lardons
  • 1 pint of cherry tomatoes cut into quarters
  • Pesto
  • 1 tbsp olive oil
  • Salt and pepper to taste

Heat the oil in a large saute pan over medium-high heat. Add the bacon and saute until the bacon becomes crisp, about five to seven minutes. Add the pasta and toss in the bacon grease. Add in the pesto and tomatoes and toss to become warm. Serve immediately.

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