Orecchiette & Bacon with Red Pepper Pesto

Orecchiette & Bacon with Red Pepper Pesto

It’s Spring Break! At least it is for me. We are both in school right now, at two different school’s. I go at night and right now I’m enjoying my spring break. We still have work but just having a little taste of what its like to have a little more time is just what I needed right now.

This orecchiette and bacon dish is perfect for a quick meal. I think it would also be a great picnic/camping recipe also. It’s the perfect make-ahead dish and its super simple.

Orecchiette & Bacon with Red Pepper Pesto

Orecchiette is such a fun-shaped pasta. It looks like shells that have been flattened and only a small indent remains. They tend to stick together but that’s part of the appeal of this pasta shape.

The red pepper pesto is amazing and reminds me just a little of the romesco sauce we made a while back. However, it’s completely different. It’s the kind of sauce that you taste and think, “This would be perfect on ______ and _____ and ____”. Yea, its delicious!

I’m trying not to waste the extra time I have this week for spring break but it sure is nice to be home cooking together at night again.

Orecchiette & Bacon with Red Pepper Pesto

Orecchiette & Bacon with Red Pepper Pesto
 
Prep time
Cook time
Total time
 
Recipe:
Serves: 4
Ingredients
  • 4 strips Bacon
  • ½ cup roasted almond pieces
  • 12 oz canned roasted red peppers, drained
  • ¼ cup grated Parmesan cheese
  • 1 cup fresh basil leaves, washed and dried
  • ½ cup Italian parsley leaves, washed and dried
  • 2 cloves peeled garlic
  • ½ cup olive oil
  • 1 lb orecchiette pasta
Instructions
  1. Cook bacon over the stove until cooked through and crispy
  2. Combine red peppers, toasted almonds, parmesan cheese, basil, parsley and garlic in a food processor or blender. Turn on and while the motor is running, slowly add the ½ cup of olive oil
  3. Process until mixture forms a coarsely chopped paste.
  4. Cook orecchiette pasta according to package directions (al dente).
  5. Reserving ½ cup cooking liquid, drain pasta and return pasta to pot.
  6. Add red pepper sauce to the pot and stir the reserved cooking liquid.
  7. Cook just until sauce is heated through (2-3). Stir in bacon before serving.
  8. Top with parm and basil leaves (optional)

 

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