Roasted Tomato & Bacon Pasta
If a BLT could be a pasta, then this is it! Sweet roasted tomatoes, alongside bits of salty bacon, all drizzled with a light tarragon dressing – simple, yet so delicious.
Toss the tomatoes with some olive oil and salt and pepper, then spread out in a single layer (cut side up) on a lined baking sheet. Roast at 400°F for 15-20 minutes.
Boil the pasta in salted water until cooked to your liking, reserving ½ cup of pasta water.
In a mini food processor combine the herbs, nuts, zest and garlic. Pulse until combined then drizzle in about 2-4 Tbsp of olive oil. Scrape into a large skillet and gently warm.
Add in tomatoes, bacon, pasta, and cheese, tossing to combine. To thin sauce, add some of the reserved pasta water if desired.
Roasted Tomato & Bacon Pasta
Ingredients
- 1 lb GF pasta
- 6-8 strips bacon cooked and chopped
- 2 cups grape tomatoes halved
- ½ cup fresh basil chopped
- ¼ cup fresh tarragon chopped
- 2 Tbsp pine nuts toasted
- Zest from 1 lemon
- 1 clove garlic minced
- 1/3 cup Parmesan cheese grated
- Olive oil
Instructions
- Toss the tomatoes with some olive oil and salt and pepper, then spread out in a single layer (cut side up) on a lined baking sheet. Roast at 400°F for 15-20 minutes.
- Boil the pasta in salted water until cooked to your liking, reserving ½ cup of pasta water.
- In a mini food processor combine the herbs, nuts, zest and garlic. Pulse until combined then drizzle in about 2-4 Tbsp of olive oil. Scrape into a large skillet and gently warm.
- Add in tomatoes, bacon, pasta, and cheese, tossing to combine. To thin sauce, add some of the reserved pasta water if desired.
Notes
For dairy free, replace the cheese with a bit of cashew cream or thick coconut milk
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