Arugula pesto pasta with crispy bacon

The word pasta rhymes with happiness. Never with “no thanks that’s enough”.

Don’t you say? Try to explain that to me, I believe that 1 + 1 = 3.

Say it to Sundays, when pasta is never enough. Say it to the red – or green, if you ate pesto – mouths spilled of sauce. Because, in the end, all the nuances of sauce are fine. But some, like this one, a little ‘more. A green booster of hope, which is the last to die even if this damned spring doesn’t seen to begin. Do you remember the cheesy baked potatoes with bacon and dried tomatoes? At The Eat Cultures we love the word recycling, the word waste much less. This is why I thought of a recipe that could accommodate – at least as lovingly as they have been able to do the potatoes – dried tomatoes and bacon. Mission accomplished: arugula pesto pasta with crispy bacon, an amazingy fresh and appetizing pasta. It goes well with everything, but with an happy soul looks a lot better.

Arugula pesto pasta with crispy bacon – the recipe

INGREDIENTS (serves 4)

• 400 gr of linguine pasta
• 100 gr of arugula
• 100 gr of almonds
• 5 sun-dried tomatoes
• 2 ice cubes
• 100 gr of bacon
• 4 tablespoons of grated Parmesan cheese
• An handful of sliced ​​almonds
• Extra virgin olive oil and salt q.s.

While you’re tasting listen: Perfect, Ed Sheeran

PROCESS

1. Cook the pasta in boiling salted water;
2. Blend together the arugula with almonds and ice cubes, so add extra virgin olive oil. Season with salt and add the grated Parmsan, set aside.
3. Cut bacon into strips and sautè in a large pan with a little olive oil until crispy. So add the dried tomatoes finely chopped.
4. As soon as pasta is cooked, drain it and sautè with bacon strips for a few seconds (set aside some crispy bacon for garnish).
5. Now, turn off the heat, add the arugula pesto and stir well mixing with pasta.
6. Plate garnishing with the bacon and an handful of sliced ​​almonds.
7. Enjoy!

Ph. Sara Cartelli
© The Eat Culture