Inspired by Ree’s favorite sandwich filling, this dish mashes up pasta with salad. It’s a quick and easy, all-in-one dish, and boy is it good!
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- Kosher salt and freshly ground black pepper
- 12 ounces fusilli pasta
- 8 slices bacon, chopped
- 2 cup cherry tomatoes
- 3 garlic cloves, minced
- 3 green onions, sliced
- 1 cup heavy cream
- 1/2 cup vegetable or chicken broth
- 3 cups baby kale
- 1/2 cup pesto
- Basil leaves, for garnish
Instructions
- Begin by bringing a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Drain and set aside.
- Meanwhile, cook the bacon in a large skillet over medium heat until crisp, 8 to 10 minutes. Remove with a slotted spoon and place on a paper towel-lined plate.
- Add the tomatoes, garlic and green onions, plus a little salt and pepper, then toss to coat in the bacon fat. Add the cream and broth then bring to a boil. Allow to cook and thicken, 3 to 4 minutes. Add the pasta and toss to coat.
- Lay the baby kale onto a platter. Top with the hot pasta, sprinkle over the bacon and, using a spoon, dot the pesto onto the top. Garnish with the basil leaves and enjoy.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 609 |
| Total Fat | 38 g |
| Saturated Fat | 15 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 16 g |
| Cholesterol | 82 mg |
| Sodium | 577 mg |
Reviews
Perfection! I also used baby spinach and my own homemade pesto from the freezer
Followed recipe as written, delicious! Was worried bacon grease might be too much, but not. Did not have kale so used baby spinach, was great!