Bacon Pesto Pasta is a quick and simple weeknight dinner. Store-bought pesto keeps the recipe easy and greens keep it healthy
Course Main Course
Cuisine American
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 4
Ingredients
8slices thick cut baconcooked and drained of excess fat
4cupscollard greens*cleaned, destemmed and roughly chopped
8ozdry penne pasta
2 Tbsalted butter
1Tb olive oil
1yellow onionthinly sliced
2clovesgarlicfinely minced
2Tbbalsamic vinegar
6.5ozpesto sauce
1cupheavy cream
¼tspground black pepper
¾cupgrated Pecorino Romano cheesedivided
red pepper flakesoptional garnish
Instructions
Prepare the pasta according to package instructions. Reserve one cup of pasta water to thin out the sauce, if necessary.
Roughly chop the cooked bacon. Set aside ¼ cup to be used as a garnish.
Add the butter and oil to a large saute pan over medium heat. Once hot, add the sliced onion and minced garlic. Cook until soft or 3-5 minutes.
Add the chopped greens and balsamic vinegar. Cover the pan with a tight lid. After a minute, remove the lid and stir well. Place the lid back on for another minute or until the greens are totally wilted.
Once the greens have reached your desired texture, reduce the heat to low and add the chopped bacon, pesto sauce, heavy cream, and black pepper. Mix well to combine.
Add the cooked pasta and ½ cup of grated Pecorino. Toss until well combined.
Garnish servings with additional chopped bacon, grated cheese, and red pepper flakes.
* You can substitute any type of greens you like. Mustard or turnip greens will be similar to collard greens. If you prefer a more tender green, try baby spinach or baby kale.