Bacon and Pesto Rosso Pasta

1/ Cook the Bacon: Place the bacon in a frying pan and cook until crispy or to your desired doneness. Transfer to a plate and set aside.

2/

Boil the Pasta Water: Fill a large pot with plenty of water and bring it to a boil. 3/ Cook the Pasta: Once the water is boiling, add a generous amount of salt (not listed in ingredients) and the pasta. Cook until al dente, about 2 minutes earlier than the package instructions.

4/ Heat the Pesto Rosso: In the same frying pan used for the bacon, add the sun-dried tomato pesto and warm it over low heat. If needed, add olive oil or a little pasta water to adjust the consistency.

5/ When the pasta is cooked, transfer it to a colander, drain the water, then add it to the frying pan and mix well with the pestrosso.

6/ Plate and Garnish: Serve the pasta on a plate, top with the crispy bacon and fresh basil leaves. Sprinkle with Parmigiano cheese and pine nuts if desired.

⭐️Tips for the Best Pesto Rosso Pasta⭐️

⭐ Pick Your Perfect Pasta – We use tagliatelle, but feel free to swap it for your favorite pasta, like penne or fusilli! ⭐ Leftover Pesto? No Problem! – This sun-dried tomato pesto isn’t just for pasta—it’s amazing spread on bread, toast, or even as a dip. ⭐ Adjust the Consistency – If your pesto feels too thick, loosen it with a splash of olive oil or pasta water for a smoother, silkier sauce. ⭐ Crispy or Chewy Bacon? – Cook the bacon to your preferred texture—extra crispy for crunch or slightly tender for a smoky, savory bite.