Bowtie pasta with bacon pesto

MAKES 4 SERVINGS

6 slices thick-cut bacon (preferably smoked)

12 ounces farfalle pasta

2 1/2 cups (about 4 ounces) fresh basil

1/4 cup pine nuts

3 cloves garlic

1/4 cup extra-virgin olive oil

Salt and ground black pepper, to taste

1 tomato, seeded and diced

In a large skillet over medium-high, cook the bacon until crisp, about 8 minutes. Use a slotted spoon to transfer the bacon to paper towels and drain well. Let the bacon cool slightly.

Meanwhile, bring a large saucepan of salted water to a boil. Add the pasta and cook according to package directions. Reserve 1/4 cup of the pasta cooking water, then drain the pasta, return it to the pot and set aside.

In a food processor, combine the bacon, basil, pine nuts and garlic. Pulse until well chopped. Then, with the processor running, drizzle in the olive oil until the ingredients form a thick paste. Stop the processor and scrape the sides with a rubber spatula as needed. Season with salt and pepper, then pulse again to blend.

Add the pesto to the pasta and toss well. Add just a bit of the pasta cooking water and toss again. Serve topped with diced tomato.

Nutrition facts per serving: 576 calories, 26 g fat, 4 g saturated fat, 13 mg cholesterol, 68 g carbohydrates, 18 g protein, 440 mg sodium, 4 g fiber