Bowtie Pasta With Bacon Pesto

6 slices thick-cut bacon (preferably smoked)

12 ounces farfalle pasta

2½ cups (about 4 ounces) fresh basil

¼ cup pine nuts

3 cloves garlic

¼ cup extra-virgin olive oil

Salt and ground black pepper, to taste

1 tomato, seeded and diced

In a large skillet over medium-high, cook the bacon until crisp, about 8 minutes. Use a slotted spoon to transfer the bacon to paper towels and drain well. Let the bacon cool slightly.

Meanwhile, bring a large saucepan of salted water to a boil. Add the pasta and cook according to package directions. Reserve ¼ cup of the pasta cooking water, then drain the pasta, return it to the pot and set aside.

In a food processor, combine the bacon, basil, pine nuts and garlic. Pulse until well chopped. Then, with the processor running, drizzle in the olive oil until the ingredients form a thick paste. Stop the processor and scrape the sides with a rubber spatula as needed. Season with salt and pepper, then pulse again to blend.

Add the pesto to the pasta and toss well. Add just a bit of the pasta cooking water and toss again. Serve topped with diced tomato.

Serves four.

Nutrition values per serving: 576 calories, 26 g fat (4 g saturated), 68 g carbohydrates, 4 g fiber, 18 g protein, 13 mg cholesterol, 440 mg sodium.

Associated Press