Week 20 - Pasta w. Pesto

The Recipe

250g pasta (fresh is best :-) )
1 glove garlic
2.5dl fresh basil
a dash of salt
3tbsp pine nuts
2tbsp parmesan cheese
1.25dl olive oil
1 bell pepper, sliced
125g bacon, diced (optional)
a handful of cherry tomatoes, in quarters
~10 asparagus, diced

Cook pasta according to instructions. Drain and remove from heat.

Roast the pine nuts in a dry pan over medium-high heat for a few minutes, until they're lightly golden. Put aside.

In the same pan add bacon and cook until starting to render fat. Add asparagus and cook until bacon is just starting to get crisp. Put aside.

Add garlic, salt, basil and pine nuts to a blender or similar. Chop very finely. Add cheese and mix again. Add the oil little by little until you have a fine paste.

Add the pesto to the pasta and mix. Add bacon, asparagus, bell pepper and tomatoes. Serve with extra parmesan cheese.


The Verdict
REALLY yummy, however there wasn't nearly enough pesto! I could easily have doubled the quantities written here (garlic through olive oil), and think I will do so next time.... because I'm definitely making this again!