Bowties and Basil
1 box bow tie pasta
5 slices bacon, diced
2 tablespoons butter
1/4 cup diced red onion
2 teaspoons chopped garlic
1/2 yellow pepper, diced
2 cooked chicken thighs, cut into bite-sized pieces
¾ cup basil pesto
¼ cup grated parmesan cheese
½ cup red and/or yellow cherry tomatoes, stemmed, rinsed, and halved.
Salt and pepper to taste
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the bow tie pasta and return to a boil. Cook, uncovered, stirring occasionally, until the pasta is cooked through but still firm to the bite, about 12-14 minutes. Drain.
- Meanwhile, cook the bacon in a skillet over medium heat until nearly crisp, about 5 minutes. Remove the bacon and wipe out the skillet with a paper towel.
- Melt the butter in the same skillet over medium heat. Return the bacon to the skillet, and stir in the red onion, garlic, yellow pepper, and chicken. Cook and stir until the bacon is crisp and onions are translucent.
- In a large bowl, toss the bacon mixture, cooked pasta, and pesto. If more sauce is desired, add up to ¼ cup more pesto. Top with parmesan cheese and halved cherry tomatoes.
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste