This week the local temperatures have swung from “seasonally appropriate” to “where’s the portable heater”. Our meals have varied accordingly. One night we had grilled cheese on herbed rolls, another night we had pasta . I called this meal “pesto” pasta because the tortelloni had parmesan on the inside, and basil in the noodle. Most pesto recipes include parmesan and basil, plus traditionally pine nuts or some other nuts to provide texture.
I have to admit two things before sharing this recipe:
- I feel blessed and sometimes even spoiled, to have such variety at our market. On different visits I’ve spotted salmon ravioli, lasagna sheets, pita bread, hot sauce and paneer. They make it so easy to combine new tastes!
- I have no measurements for this recipe. It was all about what looked or tasted right at that time. I get that way sometimes, playing with my food.
So, let’s move to the steps for this dish. We fried the bacon while the pasta boiled. During this same time, Lesli cut up some sun dried tomatoes – kitchen scissors are a good thing! If we had tried to chop these with a knife, the whole counter would have been smeared with olive oil. Not that there’s anything wrong with that. We put the sun dried tomatoes in with the warm bacon and used the same bowl to hold the chopped spinach.
When the pasta was done boiling, we drained it and put it back in the pot. Then we folded in everything from the frying pan. No extra oil, aside from what was on the sun dried tomatoes. We were both happy with our plates. The spinach stayed crisp, the bacon was crunchy, the tomatoes had a tart sweet thing going on. You get the idea, everything was swirled around the tender cheesy pasta.
This post is part of the Sabroso Saturday blog hop originated by MsLatina. You will find links to recipes from bunches of bloggers recipes at her site – grab a napkin now, because when you start reading all the recipes you might end up licking the monitor!