Sun-Dried Tomato Pesto with Bowtie Pasta Recipe
High Cotton Food Styling & Photography
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1 pound uncooked bowtie pasta
1 (8-ounce) jar sun-dried tomatoes in olive oil
8 ounces peppered bacon, or bacon with ¼ teaspoon black pepper
1 (10-ounce)jar basil pesto
1 cup grated Romano
Black pepper
Instructions
1 (8-ounce) jar sun-dried tomatoes in olive oil
8 ounces peppered bacon, or bacon with ¼ teaspoon black pepper
1 (10-ounce)jar basil pesto
1 cup grated Romano
Black pepper
1. Cook pasta according to package directions. Drain tomatoes, reserving some of the oil. Cut tomatoes into julienne strips.
2. Cook bacon in a large skillet over medium-high heat until crisp. Drain and crumble.
3. Drain pasta, shake off excess water and place in a large bowl. Add tomatoes and pesto; mix well. Add bacon and Romano and toss well. For a moister consistency, add some of reserved sun-dried tomato oil. Season with black pepper. Serve immediately. Serves 16.
2. Cook bacon in a large skillet over medium-high heat until crisp. Drain and crumble.
3. Drain pasta, shake off excess water and place in a large bowl. Add tomatoes and pesto; mix well. Add bacon and Romano and toss well. For a moister consistency, add some of reserved sun-dried tomato oil. Season with black pepper. Serve immediately. Serves 16.
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