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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
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Serves: 4
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
  • ⅓ cup Parmesan cheese, grated
  • Olive oil
Instructions
  1. 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.
  2. Boil the pasta in salted water until cooked to your liking, reserving ½ cup of pasta water.
  3. 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.
  4. 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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