Blt Pasta Recipe by kimonh
Cooking Instructions 1 Coat a large wide pan with olive Toss in the bacon, garlic and red pepper; bring to medium-high heat. When the garlic turns golden and is very aromatic, 2 to 3 minutes, remove it from the pan and ditch it -- it has fulfilled its garlic destiny. 2 Add the cherry tomatoes to the pan and roll them around until coated. Add 1 cup of the stock, season with salt, reduce the heat to medium and let the tomatoes cook until they start to burst, 8 to 10 minutes 3 Bring a large pot of well-salted water to a boil. Drop the pasta in the boiling water and cook for 2 to 3 minutes, or until it's tender but toothsome. 4 Drain the pasta and add it to the veggies along with about 1/2 cup reserved cooking water; toss vigorously to combine. Remove the pan from the heat, toss in the arugula,drizzle with the big fat finishing oil and sprinkle with Parmigiano. Serve immediately. 5 1 Coat a large wide pan with olive Toss in the bacon, garlic and red pepper; bring to medium-high heat. When the garlic turns golden and is very aromatic, 2 to 3 minutes, remove it from the pan and ditch it -- it has fulfilled its garlic destiny. 1 Coat a large wide pan with olive Toss in the bacon, garlic and red pepper; bring to medium-high heat. When the garlic turns golden and is very aromatic, 2 to 3 minutes, remove it from the pan and ditch it -- it has fulfilled its garlic destiny. 2 Add the cherry tomatoes to the pan and roll them around until coated. Add 1 cup of the stock, season with salt, reduce the heat to medium and let the tomatoes cook until they start to burst, 8 to 10 minutes 2 Add the cherry tomatoes to the pan and roll them around until coated. Add 1 cup of the stock, season with salt, reduce the heat to medium and let the tomatoes cook until they start to burst, 8 to 10 minutes 3 Bring a large pot of well-salted water to a boil. Drop the pasta in the boiling water and cook for 2 to 3 minutes, or until it's tender but toothsome. 3 Bring a large pot of well-salted water to a boil. Drop the pasta in the boiling water and cook for 2 to 3 minutes, or until it's tender but toothsome. 4 Drain the pasta and add it to the veggies along with about 1/2 cup reserved cooking water; toss vigorously to combine. Remove the pan from the heat, toss in the arugula,drizzle with the big fat finishing oil and sprinkle with Parmigiano. Serve immediately. 4 Drain the pasta and add it to the veggies along with about 1/2 cup reserved cooking water; toss vigorously to combine. Remove the pan from the heat, toss in the arugula,drizzle with the big fat finishing oil and sprinkle with Parmigiano. Serve immediately. 5 5 More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls White Chocolate Brownies Savory Baked Chicken Thighs Baked brown sugar chicken No-Bake Energy Bites PUMPKIN SPICE LATTE White Chocolate Brownies Savory Baked Chicken Thighs Baked brown sugar chicken No-Bake Energy Bites PUMPKIN SPICE LATTE Chocolate Chip Cookie Dough Dip Oreo milkshakes Rise from the grave Korean dukbokgi PUMPKIN SPICE LATTE PUMPKIN SPICE LATTE The Only Way To Serve Hummus Chicken A La King Baked brown sugar chicken Curry Coconut Quinoa Chocolate Chip Cookie Dough Dip Oreo milkshakes Rise from the grave Korean dukbokgi PUMPKIN SPICE LATTE PUMPKIN SPICE LATTE The Only Way To Serve Hummus Chicken A La King Baked brown sugar chicken Curry Coconut Quinoa