Pasta with pesto is a dish I enjoy plain, with turkey meat, chicken, mussels, scallops and, yes, bacon. Nothing you can add to pasta and pesto seems to be wrong. We had spaghetti with pesto and bacon for lunch today. The girls are having their mid-term exams and are on a half-day schedule. I prepared so much food thinking they could use a good lunch after the often mind-wrenching exams at their school.
We had the pasta, there was shrimp and egg-drop soup (for them only because I am allergic to shrimps) and, for dessert, buko pandan. I wasn’t quite done with the preparations when the school bus arrived and they helped me with the final touches. Alex shredded the cheese and it was Sam who did the presentation for the pasta — spaghetti with pesto at the bottom, bacon bits sprinkled on top and garnished with shredded medium cheddar. Great lunch. We were eating and chatting for over and hour.
- 225 grams spaghetti
- 400 grams belly bacon honeycured is NOT recommended
- 1/4 to 1/3 pesto
- shredded cheese
- Cook the pasta until al dente (see how to cook al dente pasta like a pro).
- Fry the bacon (of you use a non-stick pan, there is no need to add oil; the bacon will simply fry in its rendered fat) until browned and crisp. Crumble.
- Toss the spaghetti and pesto together. Place in a pasta bowl.
- Sprinkle the bacon bits on top. Garnish with shredded cheese.
- Serve the pasta with bacon and pesto with buttered toast.
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